Ingredients

1 large egg

Coarse salt and ground pepper

2 ounces green beans, trimmed

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon grainy mustard

1/4 avocado

1 ounce baby spinach (3/4 cup)

2 ounces frisee (2 1/2 cups)

1/4 cup grape tomatoes

2 tablespoons pecans

Preparation

  1. Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.
  2. In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.
  3. In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.
  4. Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.