Goddess Salad with Haricots Verts and Feta

Ingredients

• Salt
• 1/2 pound haricots verts
• 1 tablespoon minced shallot
• 1 small garlic clove
• minced
• 1 teaspoon Dijon mustard
• 3 tablespoons cider vinegar
• 3 tablespoons fresh lemon juice
• 3/4 cup canola oil
• 1 1/2 teaspoons thyme leaves
• Freshly ground pepper
• 2 heads of Bibb or butter lettuce
• torn into large pieces
• 1/2 pound feta cheese
• crumbled
• 1 large seedless cucumber
• thinly sliced
• 3 large hard-cooked eggs
• quartered

Instructions

1. In a medium saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 4 minutes.
2. Drain and cool under running water; pat dry.
3. In a mini processor, combine the shallot, garlic, mustard, cider vinegar and lemon juice and process until smooth.
4. With the machine on, add the canola oil in a thin stream.
5. Add the thyme and pulse until minced.
6. Season with salt and pepper.
7. In a large bowl, combine the torn lettuce, crumbled feta, sliced cucumber, quartered eggs and haricots verts.
8. Add three-fourths of the dressing and toss to coat.
9. Drizzle with the remaining dressing and serve.