Salad of The Greens with Fennel Mint and Orange

Ingredients

• 1 lime
• 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
• Salt
• Pepper
• 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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