Arugula and Green Bean Salad with Walnut Dressing

1 large shallot, chopped
¼ c. OLIVE MILL Roasted Walnut Oil
1 T. OLIVE MILL White Balsamic
1 lb. slender green beans, trimmed
4 oz. arugula (about 8 cups)
3 hard boiled eggs, peeled, coarsely chopped

Whisk first 3 ingredients together and season with salt and pepper. Cook beans in a large pot of water until crisp-tender Drain. Refresh under cold water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing;toss to coat. Topwith remaining eggs.

Roasted Walnut Oil

This fabulous rich, toasty flavored oil just pressed in California has an extremely healthy profile.
On sale!

White Balsamic Vinegar

Our light golden balsamic vinegar has the perfect balance between sweet and tart.