- In a small bowl, combine all the ingredients. Season with salt and pepper. Set aside in the refrigerator.
- In a pot of salted boiling water, cook the beans for 5 minutes or until tender. Cool in an ice bath, then drain (see note).
- In a large bowl, gently combine the beans, tomatoes, spinach, pecans and dressing. Adjust the seasoning. Serve the salad on plates and top with the eggs and cheese shavings.
The beans and eggs can be cooked a day ahead.