Arugula and Green Bean Salad with Walnut Oil Dressing Recipe

Arugula and Green Bean Salad with Walnut Oil Dressing Recipe

  • 1 large shallot, chopped
  • 1/4 cup walnut oil or olive oil
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 pound slender green beans, trimmed
  • 4 ounces arugula (about 8 cups)
  • 3 hard-boiled eggs, peeled, coarsely chopped
  1. Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
  2. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.
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