Smoked Salmon With Egg Salad And Green Beans

• 1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
• 1 tablespoon Dijon mustard
• 1 teaspoon finely chopped shallot
• 2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 8 hard-boiled large eggs, chopped
• 1/2 cup mayonnaise
• 2 celery ribs, finely chopped (1 cup)
• 2 tablespoons chopped chives
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• 4 cups coarsely chopped baby arugula
• 1/2 pound sliced smoked salmon, coarsely chopped
• 4 (16-ounce) wide jars or containers with lids
• bagel chips

1. Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
2. Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
3. Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Divide arugula among jars and layer beans, salmon, and egg salad on top.

verts, mustard, shallot, redwine vinegar, extravirgin olive oil, eggs, mayonnaise, celery, chives, lemon zest, lemon juice, baby arugula, salmon, containers, bagel chips

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-with-egg-salad-and-green-beans-243211 (may not work)