You can use any type of mustard to make vinaigrette, but it is better to choose mustard with a milder, milder taste.
Cut the red onion into very thin rings, divide into circles and rings of different sizes. Cut the olives in half, drain the filling from the jar of beans.
For dressing, mix mustard and honey. Cut half of the green onion diagonally diagonally, save some for garnish.
Transfer the vegetable mixture for the Vinaigrette salad to a large bowl, add chopped green onions, beans and olives. Salt to taste and stir in olive oil. Arrange onion rings on a large plate and top with lettuce. Serve with honey mustard dressing and garnish with green onions.