Arugula & Green Bean Salad for the Win this Spring

I promised you more of my favorite salad recipes to get in shape for summer. This is my go-to spring salad. It’s filled with deliciousness! A hard boiled egg adds a splash of color and protein to the bowl full of veggies.

Arugula and Green Bean Salad

1 large shallot, chopped
1/4 cup walnut oil or your favorite olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped
Toasted walnuts
Gorgonzola crumbles

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.

Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes or less. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs, toasted walnuts and Gorgonzola crumbles