• Heat a large skillet over medium heat. Add the bacon and cook until browned and crisp on both sides, 4-6 minutes. Remove the bacon and add the green beans and spring onions. Sauté until the beans are just crisp-tender and the onions are slightly browned, 3-5 minutes. Remove the beans and onion from the heat, add the salt and toss to combine, and set aside.
  4 slices bacon, 2 small spring onions, 6 oz green beans, ¾ tsp kosher salt
• Tear the butter lettuce and red lettuce onto a large platter and season with salt and black pepper. Dress the lettuce with dressing to taste and toss to combine. Add the sliced radish, hardboiled egg, green beans, onions, crumbled bacon, and feta cheese. Dizzle with more dressing and serve immediately.
  3 large hard-boiled eggs, 3 oz butter lettuce, 5 oz radish, 4 oz feta cheese, 2 oz ruffled red lettuce

For the dressing

• In a large container, combine the Greek yogurt, vinegar, Dijon mustard, honey, salt, black pepper, garlic, dill, parsley, and olive oil. Blend together using an immersion blender or countertop blender until smooth. Taste and adjust for seasoning.
  ½ tsp kosher salt, 3 tbsp plain Greek yogurt, 2 tbsp champagne vinegar, 2 tsp Dijon mustard, 1 tbsp honey, ½ tsp freshly ground black pepper, 1 garlic clove, ½ oz fresh dill, ½ oz fresh parsley, ⅓ cup olive oil