Arugula and Green Bean Salad

Here's another new favorite we just tried. I got it from the website of a local farmer at tantrerecipes.blogspot.com. There are lots of other great recipes for all your veggies on their website.

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

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. 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. (We added toasted walnuts to the salad--delicious!)

(from Bon Appetit, August 2001)