Mixed Greens and Haricots Verts with Hazelnut Vinaigrette

Yield:
6 servings
Level:
Easy
Ingredients
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon chopped shallots
  • 1/3 cup hazelnut oil or extra-virgin olive oil
  • 1/2 pound haricot verts, trimmed
  • 1/2 pound baby lettuce, washed and spun dry
  • 1/2 pound frisee, washed and spun dry
  • 2 tablespoons sliced red onion
  • 2 tablespoons chopped hazelnuts toasted
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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