Salad of The Greens with Fennel, Mint and Orange

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1 lime

2 tablespoons apple cider vinegar

2 to 3 sprigs mint, stripped from stems

1 teaspoon Dijon mustard

2 teaspoons chopped garlic chives

1 tablespoon honey

2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup olive oil

1 large head fennel, separated, dried tips removed

1 cup large white mushrooms (about 4 ounces), cleaned

2 to 3 tablespoons olive oil

Salt

Pepper

1 pound green beans, stem ends removed and cut into 1 1/2-inch pieces

2 heads romaine lettuce, soaked to remove grit, spines removed and dried in a salad spinner

2 large oranges, peeled, cut into bite size pieces

2 cucumbers, peeled, cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices

6 sprigs mint, stripped from stems, chiffonnade