Prepare the dressing by combining apple cider vinegar, balsamic vinegar, thyme, Dijon mustard, garlic, honey, salt, and pepper in a blender.

Slowly drizzle in olive oil while the blender is running to create an emulsion.

Set the dressing aside.

Heat olive oil in a sauté pan over medium-high heat.

Brown the pork sausage in the pan.

Remove the sausage and slice it into 1/4-inch pieces.

Return the sliced sausage to the pan and cook over medium heat until cooked through.

Remove the sausage with a slotted spoon and drain on paper towels.

In a large bowl, combine the sausage, blanched green beans, 2 tablespoons of chopped chives, and sliced scallions.

Add enough dressing to coat the ingredients.

Gently fold in the boiled potato wedges.

Taste and add more dressing as needed.

Serve family style, garnished with the remaining chives.

Serve any extra dressing on the side.