Arugula and Green Bean Salad with Walnut Oil Dressing

Ingredients

• 8 cups arugula 
• 1 pound green beans trimmed
• 3  hardboiled eggs peeled coarsely chopped
• 0.3 cup walnut oil 
• 1 large shallots chopped
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• whisk
• pot

Directions

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.
3. Drain. Refresh under cold running water.
4. Drain well.
5. Transfer to large bowl.
6. Add arugula and half of eggs.
7. Drizzle with dressing; toss to coat. Top with remaining eggs.