Handful of baby lettuce per person (Bibb or Boston or torn red leaf)
8-10 thin green beans per person (canned whole - or cooked al dente)

VINAIGRETTE:

1/3 c. raspberry vinegar
3/4 c. very light olive oil (not Progresso)
1 tbsp. Dijon mustard
Salt - pepper
1 tbsp. chervil or parsley chopped fine

Mix all ingredients together. Toss with salad right before serving.