Recipe information
Yield
6 Servings
Ingredients
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
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Preparation
Step 1
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
Step 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.