Allium Tossed Salad Emile

Ingredients

• 1 head garlic
• 2 shallots
• 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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