Fresh Asparagus and French Bean Salad

Salad:

1 pound French beans, stems removed
2 pounds asparagus, woody ends trimmed
1 Tbsp finely chopped shallot
1 Tbsp finely chopped chives
5 slices bacon, cooked and chopped
3 hard-cooked eggs, peeled and cut in quarters

Vinaigrette:
2 tsp Dijon mustard
4 tsp balsamic vinegar 
3 Tbsp olive oil
Salt and pepper, to taste

Fill a large pot with water. Bring to a boil and add beans and asparagus. Return to boil, lower heat and simmer about 2 to 4 minutes until vegetables are tender but still crisp. Drain and refresh under cold water. Let cool completely. 

In a small bowl, whisk together mustard, balsamic vinegar and olive oil until smooth. Season to taste. Set aside. 

Chop cooled vegetables and transfer to a salad bowl. Sprinkle with shallot, chives and bacon. Drizzle with vinaigrette and top with eggs. Makes 12 servings.