Pork Nicoise Salad

4 tablespoons red wine vinegar

1/4 teaspoon salt Freshly ground black pepper

2 tablespoons each finely chopped chives and parsley

8 small new potatoes, cooked

1 pound green beans, steamed

2 large tomatoes, cut into eighths

2 hard-cooked eggs, peeled and quartered

10 anchovy fillets

1/2 cup pitted ripe olives

1 tablespoon capers, drained Butter lettuce or romaine, torn

1 1/2 cups cooked pork loin, cut julienne (about 12 ounces) Watercress