Green Bean & Arugula Salad With Ricotta Salata

• The Vinaigrette
• 2 tablespoons champagne vinegar
• 2 large shallots, minced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons walnut oil
• salt & freshly ground black pepper
• The Salad
• 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

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.

vinaigrette, champagne vinegar, shallots, extra virgin olive oil, walnut oil, salt, salad, haricots vert, baby arugula, pecorino romano cheese, nicoise olives

Taken from www.food.com/recipe/green-bean-arugula-salad-with-ricotta-salata-189385 (may not work)