Green Bean & Arugula Salad With Ricotta Salata

The Runner-Up recipe for 1998 in the San Francisco Chronicle, from Janet Fletcher.

• Ready In: 25 mins
• Serves: 8

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

Directions

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. 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. 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.