Arugula and Green Bean Salad with Walnut Dressing
1 large shallot, chopped
¼ c. OLIVE MILL Roasted Walnut Oil
1 T. OLIVE MILL White Balsamic
1 lb. slender green beans, trimmed
4 oz. arugula (about 8 cups)
3 hard boiled eggs, peeled, coarsely chopped
Whisk first 3 ingredients together and season with salt and pepper. Cook beans in a large pot of water until crisp-tender Drain. Refresh under cold water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing;toss to coat. Topwith remaining eggs.
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