3 cups fresh green beans, trimmed and cut into desired length (about ¾ pounds)
5 tablespoons olive oil
6 hard-boiled (cooked) eggs, peeled and chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced (optional)
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
1 In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans about 4-5 minutes into cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tablespoons olive oil. Add eggs.
2 Combine remaining 3 tablespoons olive oil, vinegar, mustard, garlic (if using), salt and pepper.
3 Drizzle vinaigrette over vegetables and eggs, toss gently to combine. Adjust seasonings, if necessary. Serve warm.
Makes 6 Servings
