The dressing combines contrasting flavors: Dijon mustard, black pepper and garlic provide hot sensations, while lemon juice offers sour notes. Salty olives and bitter greens round out the tastes of this salad. Haricots verts--thin French green beans--work well here. If you can't find them, use regular green beans.
4 ounces haricots verts, trimmed and cut in half crosswise
1/4 cup kalamata olives, pitted and sliced
1/4 cup thinly sliced green onions
4 ounces trimmed arugula
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (7-ounce) bag fresh baby spinach
1/4 cup fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
How to Make It
To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water, and drain. Place the haricots verts in a large bowl. Add kalamata olives and the next 4 ingredients (kalamata olives through baby spinach), and toss gently to combine.
To prepare dressing, combine lemon juice, parsley, basil, mustard, olive oil, salt, pepper, and garlic, stirring with a whisk. Drizzle dressing over salad, and toss gently to coat.