Beans & Arugula with Champagne Dijon Vinaigrette

**By Chadwick Boyd**
PHOTO By Sweetlife Photography

A Quick, Fancy-Looking Fresh Beans Salad That’s Bold in Flavor

I first made this salad for the annual Harvest Feast at Stoller Family Estate in the Willamette Valley, an hour outside of Portland. My friend Melissa Burr is the winemaker there, and for a few years, she and I would organize a large meal fro say thank you to all the folks who helped harvest the grapes and make wine for the season. The feasts were grand, though casual affairs for about 20 people on the stunning Stoller estate. They allowed me to test recipes that ended up in cookbooks and in magazine features.

This fresh bean salad comes together fast. It intentionally sounds and looks fancy, yet it does not take much skill to make. For any level of cook, guests will be wowed when its presented on the table.

I like to use a mix of fresh beans with 1 pound of greens beans as the base. I like yellow wax beans because unlike most other beans, they retain their distinct color after you cook them. Use whatever beans you find at the market.

The key ingredients of the vinaigrette are champagne vinegar and Dijon mustard, which can both be found in the grocery store. Make the dressing the day before. The flavors will intensify in a great way.

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Chadwick’s Checklist

What you need to know before you cook.

Use 2 pounds of green beans if you can't find other fresh beans
The dressing can be made a day ahead of time. Toasting the fennel seeds really makes a difference in the over taste of this dish.
Save the tossing of all the ingredients together until right before you sit down to eat. The arugula will be fresh and a bit crisp, which is what you want.

Serves: 6-8 Prep Time: 10-15 minutes Cooking Time: 15 minutes

Ingredients

3 tablespoons + 1 teaspoon sea salt, divided
1 pound fresh green beans, ends trimmed
1 pound fresh wax, cranberry or other beans
1 tablespoon crushed fennel seeds
4 teaspoons Dijon mustard
1 tablespoon finely chopped shallot
¼ cup champagne vinegar
¼ cup extra virgin olive oil
¾ teaspoon freshly cracked black pepper
Zest of half a lemon
3 cups large leaf arugula
Maldon or flake salt to finish

Directions

Fill a 6-quart pot with water and bring to a rolling boil. Add the 3 tablespoons of sea salt.
Fill a large bowl with ice water. Set next to the stove.
Place a dinner plate with two clean dish towels on top next to the ice water.
Add the green beans to the boiling water. Blanch for 2 minutes until they are bright green and a bit soft, but still have some snap to them.
Quickly remove the beans from the water with a slotted spoon or spider and place in the ice water to stop the cooking. Transfer the cooled beans to the plate with dish towels to drain. Pat well to remove all the water. Pour the ice water out of the large bowl and wipe clean. Add the beans back in.
Place the fennel seeds in a small pan. Toast over medium heat, about 5-7 minutes or just until they are fragrant. Transfer the fennel immediately to a small bowl.
Add the Dijon and shallot to the fennel seeds. Whisk in the olive oil, then the vinegar. Add the remaining teaspoon sea salt and the pepper. Whisk again until fully combined.
Add the arugula to the beans. Pour the dressing over top. Using tongs, toss well.
Transfer to a large platter. Sprinkle the lemon zest on top. Season to taste with flake salt and more freshly cracked black pepper.
Serve.