Green Bean & Arugula Salad With Ricotta Salata - cooking recipe

Ingredients

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

Preparation

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.