Green Bean & Arugula Salad With Ricotta Salata

• The Vinaigrette
• champagne vinegar↗2 tablespoons
• large shallots↗2

  minced

• extra virgin olive oil↗3 tablespoons
• walnut oil↗3 tablespoons
• salt & freshly ground black pepper
• The Salad
• French haricots vert↗1 1⁄2 lbs

  blossom ends trimmed

• baby arugula↗1⁄2 lb
• pecorino romano cheese or ricotta salata↗4 ounces
• nicoise olives4 dozen

Step-by-step instructions

1. 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. 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. 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.