Nicoise Salad with Orzo

Dressing:

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 tablespoon GOLDEN BLOSSOM HONEY

1 clove garlic, minced

1/2 teaspoon salt

1/4 cup olive oil

Salad:

1/2 pound green beans, cut into 1/2 inch pieces, cooked crisp tender

1 (7 ounce) can tuna, drained

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup red bell pepper, chopped

1/4 cup red onion, finely chopped

1 teaspoon dried thyme

1/3 cup Kalamata olives, chopped

2 cups arugula, washed, dried and chopped

1/2 pound orzo, cooked, drained and rinsed under cold water