Recipe courtesy of Sara Moulton
Show: Cooking Live
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.;

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