The walnut oil adds a distinctive flavor here. You can substitute olive oil
and just sprinkle toasted walnuts over each serving.

1 large shallot, chopped
1/4 cup walnut oil or 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

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 6 minutes.
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.

Makes 6 servings.