Tuscan Salad

Directions

1. 1
   Place the eggs in a small saucepan and cover with cold water.
2. 2
   Bring to a boil and cook over medium-high heat for 5 minutes.
3. 3
   Remove the pan from the heat and let stand until the water cools.
4. 4
   Peel the eggs and cut into 1/4-inch-thick slices.
5. 5
   Drain the cannellini beans and place in a large bowl.
6. 6
   Cut the ham into 1/4-inch cubes and place in the bowl.
7. 7
   Cut the tomatoes in half and remove and discard the stems and seeds.
8. 8
   Cut the halves into 1-inch wedges and place in the bowl.
9. 9
   Trim the green onions, discarding the ends, and cut all of the white and about 1 inch of the green parts into thin slices and add to the bowl.
10. 10
    Tear the romaine into bite-size pieces and add to the bowl.
11. 11
    Peel the garlic, finely chop, and place in a small bowl with the white wine vinegar.
12. 12
    Slowly add the oil, mixing briskly with a whisk or fork.
13. 13
    Season with salt and pepper.
14. 14
    Pour the vinaigrette over the salad and toss until combined.
15. 15
    Garnish with the egg slices and serve immediately.