Goddess Salad with Haricots Verts and Feta

1. 1

   In a medium saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 4 minutes.

2. 2

   Drain and cool under running water; pat dry.

3. 3

   In a mini processor, combine the shallot, garlic, mustard, cider vinegar and lemon juice and process until smooth.

4. 4

   With the machine on, add the canola oil in a thin stream.

5. 5

   Add the thyme and pulse until minced.

6. 6

   Season with salt and pepper.

7. 7

   In a large bowl, combine the torn lettuce, crumbled feta, sliced cucumber, quartered eggs and haricots verts.

8. 8

   Add three-fourths of the dressing and toss to coat.

9. 9

   Drizzle with the remaining dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.