This salad recipe got raves when a recent class prepared it. It is just as delicious if made with asparagus. Enjoy!

Make ahead note:

This salad is best if served warm. However, it can be made ahead and allowed to sit in the refrigerator. Bring it out to warm up slightly before serving.

Ingredients:

• 2 Lbs thin French green beans
• 2 Tbl chopped shallots
• 2 Tbl Dijon mustard
• 2 Tbl Red wine vinegar
• 1/4 cup mild oil such as grapeseed or peanut
• 2 hard boiled eggs, chopped
• Salt and pepper to taste

Boil the beans for about 2 minutes if thin, 5 if using regular green beans. Run under cold water to cool and drain. Towel dry.

Make the vinaigrette by combining all but the egg in a sauce pan and heating very slowly until just warm. Place the beans on a large plate. Spoon on the warm sauce and sprinkle with the eggs. Serve.

Serves 8