Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.33 Kcal (646 kJ) | ||
| Calories from fat | 115.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 20% | |
|---|---|---|---|
| Cholesterol | 4.73mg | 2% | |
| Sodium | 142.39mg | 6% | |
| Potassium | 229.89mg | 5% | |
| Total Carbs | 8.61g | 3% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 102.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 86.03 Kcal (360 kJ) | ||
| Calories from fat | 64.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 20% | |
|---|---|---|---|
| Cholesterol | 2.63mg | 2% | |
| Sodium | 79.37mg | 6% | |
| Potassium | 128.15mg | 5% | |
| Total Carbs | 4.8g | 3% | |
| Sugars | 2.46g | 18% | |
| Dietary Fiber | 1.42g | 10% | |
| Protein | 2.15g | 8% | |
| Vitamin C | 4mg | 12% | |
| Iron | 0.4mg | 4% | |
| Calcium | 56.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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