Viennese Bean, Egg, and Bacon Salad Recipe

In a bowl, combine the beans and onion. In another small bowl, whisk together the olive oil, red wine vinegar, salt, summer savory, and pepper till well blended, pour over the beans and onions, toss, cover with plastic wrap, and chill 2 hours. In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. In a small bowl, combine the eggs, mayonnaise, cider vinegar, and mustard and stir till well blended. Drain the bean mixture, add the bacon, and toss. Transfer to a large salad bowl lined with lettuce leaves, spoon the egg mixture over the top, and sprinkle with paprika. Serve the salad chilled or at room temperature.