I saw this recipe in the current issue of Canadian Living magazine. It's perfect for my garden with too many green beans, yards of chives and tons of buttercrunch lettuce. And it's yummy too. Might just be a new fave!
8 oz. green beans, trimmed
4 tsp. red wine vinegar
1 tbsp. chopped fresh chives
1 tsp. Dijon mustard
1/4 cup. olive oil
1 head Boston (or buttercrunch) lettuce, torn
1/3 cup thinly sliced sweet onion
Cook green beans in salted boiling water for 5 minutes, until tender crisp. Drain and chill in cold water. Pat dry, cut in half and set aside.
In large bowl whisk together vinegar, chives, mustard and a shake of salt. Slowly drizzle in oil, whisking until emulsified.
Add lettuce, onion and green beans; toss to coat.