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Salad Nicoise

6 cups Boston or leaf lettuce, torn
1-1/2 cups (6 oz.) Sargento® Fancy Shredded Cheddar Jack Cheese, divided
1/2 cup Italian or red wine vinaigrette salad dressing, divided
2 tsp. Dijon mustard
1 can (6-1/2 oz.) solid white albacore tuna in water, drained and flaked
12 nicoise or kalamata olives
4 medium (10 oz.) red potatoes, cooked, cooled and quartered
1/4 lb. fresh green beans, cut into 1-1/2-inch pieces, cooked crisp-tender and drained
1 hard-cooked egg, cut into quarters
Pepper (optional)

Combine lettuce and 1 cup cheese in large bowl. Combine dressing and mustard. Add 1/4 cup of dressing mixture to lettuce mixture; toss. Arrange on four serving plates.
Top with tuna and olives. Arrange potatoes around edges of salad. Arrange green beans and egg over salads. Top with remaining cheese and drizzle remaining dressing; serve with black pepper, if desired.