Cannellini and Celery Salad, Thyme for Cooking summer salads.

Ingredients

• 1 3/4 cups (15oz, 450gr) white beans (cannellini)
• 1/2 cup sliced celery, 1 - 2 ribs
• 1 carrot
• 1 small or 1/2 medium onion
• 1 clove garlic
• 2 tsp olive oil
• 1 tbs freshly snipped chives
• 2 tbs freshly snipped basil
• lettuce leaves
• 1 tbs tarragon white wine vinegar
• 1 1/2 tbs lemon juice fresh if possible
• 2 tsp Dijon-style mustard
• 3 tbs salad olive oil
• Squeeze 1/2 lemon if using.
• Put vinegar, lemon juice and mustard in a small bowl. Whisk well.
• Add oil very slowly, whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added.