Shortcut Nicoise Salad

• 2 large eggs
• 1/2 lb. green beans
• 2 tbsp. white-wine vinegar
• 1 tbsp. minced shallot
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 1/4 tsp. sugar
• 3 tbsp. olive oil
• 1 package European-blend salad greens
• 1 can white kidney beans (cannellini)
• 13 c. Kalamata olives

1. In small saucepan, hard-cook the eggs.
2. Meanwhile, in 10-inch skillet, heat 1 inch water to boiling over high heat.
3. Add green beans; heat to boiling.
4. Reduce heat to low; simmer 5 to 8 minutes, until beans are tender.
5. Drain beans; immediately rinse with cold running water to stop cooking.
6. In small bowl, with wire whisk, combine vinegar, shallot, mustard, salt, pepper, and sugar.
7. Slowly whisk in olive oil until dressing thickens slightly.
8. Remove shells from hard-cooked eggs.
9. Cut each egg lengthwise into quarters.
10. To serve: Into medium bowl, pour half of dressing.
11. Add salad greens; toss to coat.
12. Line large platter with dressed salad greens.
13. Arrange green beans, white kidney beans, olives, and egg quarters in separate piles on top of lettuce.
14. Drizzle remaining dressing over salad.

eggs, green beans, whitewine vinegar, shallot, mustard, salt, ground black pepper, sugar, olive oil, salad greens, white kidney beans, olives

Taken from www.delish.com/recipefinder/shortcut-nicoise-salad-604 (may not work)