For the dressing:
-In a small bowl whisk together the following:
2 cloves of garlic put through a garlic press
¼ cup walnut or olive oil
1 TBS white wine vinegar
1/2 tsp Celtic sea salt
Freshly ground black pepper
-Hard-boil 3 eggs, then cool, peel and coarsely chop.
-In a small skillet toast ¼ cup chopped walnuts until lightly browned.
-Take the stems off of 1# of Roma beans and chop into 1½ inch segments.
-Steam the beans for 5 minutes until just tender.
-Drain then refresh the beans under cold water and drain again.
-Transfer to a large bowl and add 1 bunch of washed and dried arugula leaves and half the eggs.
-Drizzle with dressing and toss to coat.
-Top with the remaining eggs and toasted walnuts, adding some crumbled chevre style goat cheese if desired.