Green Salad with White Wine Vinaigrette

Ingredients

• 5 oz arugula fresh
• 1  avocado peeled chopped
• 5 oz baby spinach fresh
• 2 cups boston lettuce 
• 1 tablespoon dijon mustard country-style
• 0.5 cup parsley fresh chopped
• 0.3 cup tarragon fresh chopped
• 8 oz haricots verts (tiny green beans)
• 0.5 cup olive oil 
• 8 servings parmesan shaved
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Cook green beans in boiling salted water to cover 4 to 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
2. Whisk together olive oil and next 4 ingredients.
3. Toss together spinach, next 5 ingredients, and green beans in a large bowl.
4. Drizzle with olive oil mixture; toss gently to coat.
5. Garnish, if desired.
6. Serve immediately.