Ingredients

• For Lemon Thyme Dressing ingredients
• 1 shallot, peeled
• 1 clove garlic, peeled
• 1 1/2 tsp. Dijon mustard
• 1/2 cup apple cider vinegar
• 1/2 cup lemon juice
• 1 tbsp. fresh thyme leaves
• 1/2 tsp. salt
• 2 cups canola oil
• 1 cup extra-virgin olive oil
• For Salad
• 20 Blanched French Green Beans
• 1/3 cup hard-boiled egg, chopped
• 2 tbsp. Lemon Thyme Dressing
• 3 cups hand-torn butter lettuce leaves, firmly packed
• 1/2 cup cucumber, cut in 1/4-inch slices
• 1/4 cup feta, crumbled
• 1 tbsp. chives, minced

Instructions

1. For dressing, finely chop the shallot and garlic.
2. Combine in a small bowl with the mustard, vinegar, lemon juice, thyme and salt.
3. Slowly stream in the oils, whisking constantly.
4. Taste and add salt if necessary.
5. Store in an airtight container in the refrigerator for up to 1 week.
6. For salad, toss the lettuce in the dressing and place in a serving bowl.
7. Arrange the cucumber, green beans, egg and feta on top of the lettuce in distinct sections
8. Sprinkle with chives before serving.