4 heaping c. fresh green beans, whole
8 tbsp. olive oil
2 tbsp. white vinegar
1 1/2 tsp. Dijon mustard
2 tsp. fresh green pepper
3/4 c. finely chopped chives
2 eggs, hard cooked & sliced
Romaine lettuce leaves

Leave beans whole. Snap off ends. Cook in boiling water for about 10 minutes or until beans are tender, but still crisp. Mix together olive oil, vinegar, mustard and pepper. Pour into a bowl, add beans and toss lightly. Cover and refrigerate for several hours. Just before serving arrange lettuce leaves on a serving dish. Place beans in center and sprinkle with chopped chives. Garnish with egg slices and if available chive blossoms.