Mixed Greens And Haricots Verts With Hazelnut Vinaigrette

By á-170456

Ingredients

• 2 tablespoons white-wine vinegar
• 1 tablespoon chopped shallots
• 1/3 cup hazelnut oil or extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 pound haricot verts trimmed
• 1/2 pound baby lettuce washed, spun dry
• 1/2 pound frisee washed, spun dry
• 2 tablespoons sliced red onion
• 2 tablespoons chopped hazelnuts toasted

Details

Servings 6

Preparation

Step 1

In a small jar with a tight-fitting lid combine vinegar, shallots, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using.

In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.

Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and hazelnuts. Drizzle with viniagrette.

This recipe yields 6 servings.