Green Bean Salad

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1/2 cup packed basil leaves

1/4 teaspoon fine sea salt

1/4 teaspoon cracked black pepper

1/4 teaspoon sugar

1 tablespoon red wine vinegar

1 teaspoon Dijon-style mustard

1/2 cup extra-virgin olive oil

1 medium shallot, chopped (1 tablespoon)

10 ounces haricots verts (French green beans), trimmed

6 ounces spring mix or mesclun greens

3 ounces Gorgonzola cheese, crumbled

2 strips crisped (cooked) bacon, cut into small pieces (1/4 cup)

2 large hard-cooked eggs, grated (see NOTE)

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