Green Bean & Arugula Salad With Ricotta Salata

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 tablespoons champagne vinegar
• 2 large shallots, minced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons walnut oil
• salt & freshly ground black pepper
• 1 1/2 lbs french haricots vert, blossom ends trimmed
• 1/2 lb baby arugula
• 4 ounces pecorino romano cheese or 4 ounces ricotta salata
• 4 dozen nicoise olives

Recipe

• 1 to prepare the vinaigrette, combine the vinegar and shallots in a bowl. whisk in the oils. season with salt and pepper. set aside for 30 minutes.
• 2 for the salad: bring a large pot of salted water to a boil over high heat. add the haricots verts and cook until they are just tender, about 5 minutes. drain well and dry thoroughly in a dish towel.
• 3 in a large bowl, combine the beans, arugula and dressing. toss well. taste and adjust the seasonings. using a cheese plane, shave the cheese into the bowl in paper-thin slices. toss gently to break the cheese up slightly. transfer to a serving bowl or platter. scatter the olives around the salad.