2 tablespoons apple cider vinegar
2 to 3 sprigs mint, stripped from stems
1 teaspoon Dijon mustard
2 teaspoons chopped garlic chives
1 tablespoon honey
2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup olive oil
1 large head fennel, separated, dried tips removed
1 cup large white mushrooms (about 4 ounces), cleaned
2 to 3 tablespoons olive oil
1 pound green beans, stem ends removed and cut into 1 1/2-inch pieces
2 heads romaine lettuce, soaked to remove grit, spines removed and dried in a salad spinner
2 large oranges, peeled, cut into bite size pieces
2 cucumbers, peeled, cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices
6 sprigs mint, stripped from stems, chiffonnade
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