Bring a large pot of salted water to a rolling boil.
Snap the ends off the green beans.Place the beans in ice bath first.When the salt water is boiling, blanch the beans just to al dente–approximately 1 minute. Shock the blanched beans in the ice bath to stop the cooking process and set the bright color.Repeat this process with the yellow wax beans.
Drizzle oil on the beans and grill them in a grill basket on high heat (450°Fahrenheit) for about 8-10minutes or until they are nicely charred. Keep the grill cover closed as much as possible to keep the heat contained.
Grill the tomatoes in a grill basket for about 5 minutes or until they are nicely charred.
Toast the walnuts in a dry non-stick pan on low heat orin an oven at 350°Fahrenheit.
To make the vinaigrette, combine the shallots, garlic, and white balsamic. Slowly whisk in the extra virgin olive oil to make an emulsion. Squeeze in the juice of half a lemon, thyme leaves, and salt and pepper to taste.
Combine the beans, tomatoes, walnuts, and lettuce greens in a large bowl and toss with the vinaigrette. Salt and pepper to taste.Garnish with Nicoise olives