Bring a large pot filled with 2 quarts of water to a boil. Add 2 teaspoons salt and 8 ounces green beans. Boil for 3 minutes. Drain and add green beans to the ice bath. Leave in ice bath while preparing the rest of the salad.

In a large bowl, combine the 2 Tablespoons minced shallot, 1 Tablespoon dijon mustard, ½ cup white wine vinegar, and ½ teaspoon ground black pepper. While steadily whisking, pour the olive oil into the bowl. Stopping occasionally to make sure it is all combining with the dressing before adding more oil.

On a large platter, layer whole leaves of butter lettuce with drained blanched green beans, sliced radishes, and a drizzle of vinaigrette. You will not use all of the vinaigrette! Only dress to your taste. Top with finely sliced chives.