Green Bean Arugula Salad With Ricotta Salata

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The runner-up recipe for 1998 in the san francisco chronicle, from janet fletcher.

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Steps

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To prepare the vinaigrette , combine the vinegar and shallots in a bowl.

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Whisk in the oils.

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Season with salt and pepper.

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Set aside for 30 minutes.

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For the salad: bring a large pot of salted water to a boil over high heat.

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Add the haricots verts and cook until they are just tender , about 5 minutes.

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Drain well and dry thoroughly in a dish towel.

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In a large bowl , combine the beans , arugula and dressing.

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Toss well.

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Taste and adjust the seasonings.

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Using a cheese plane , shave the cheese into the bowl in paper-thin slices.

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Toss gently to break the cheese up slightly.

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Transfer to a serving bowl or platter.

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Scatter the olives around the salad.

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Ingredients

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champagne vinegar, shallots, extra virgin olive oil, walnut oil, salt & freshly ground black pepper, french haricots vert, baby arugula, pecorino romano cheese, nicoise olives