1 head garlic
2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 teaspoons fresh thyme leaves, stripped from stems and chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup olive oil
4 cups mixed greens, soaked in salt water to remove grit, stems and tough spines removed, torn into bite sized pieces, and dried in a salad spinner
1 small red onion, chopped
1/2 cup sliced scallions
1 English cucumber, sliced into 1/8-inch disks
1 pint multi-colored baby heirloom tomatoes, or grape tomatoes, halved
1 avocado, slipped from skin and seed removed, cut into wedges
1/2 cup green garlic-stuffed olives (available in the deli section)
4 hard boiled eggs, peeled and cut into wedges
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