GREEN BEAN & ARUGULA SALAD WITH RICOTTA SALATA

Green Bean & Arugula Salad With Ricotta Salata image

Provided by evelynathens

Categories Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 181.8, Fat 14.3, SaturatedFat 3.6, Cholesterol 14.7, Sodium 183.6, Carbohydrate 8.5, Fiber 3.4, Sugar 1.9, Protein 6.9