Wedge Salad

Ingredients

• 8-10 cherry tomatoes, halved
• 1 tbsp. dijon mustard
• 1 egg yolk
• 2 eggs, simmered for 12 minutes, peeled and cut into quarters
• 2-3 tbsp. gorgonzola cheese, crumbled
• 1 tbsp. grainy mustard
• 1 head iceberg lettuce, cored and cut into wedges
• zest of 1 Meyer lemon plus juice from half of it
• 1/3 to 1/2 cup vegetable oil or light olive oil
• 1/2 cup blanched yellow beans, cut into bite-sized pieces
• salt and pepper, to taste

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