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

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