Mixed Greens And Haricots Verts With Hazelnut Vinaigrette

Recipe Ingredients

2 tablespoons	30ml	White-wine vinegar
1 tablespoon	15ml	Chopped shallots
1/3 cup	78ml	Hazelnut oil or extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Haricot verts - trimmed
1/2 lb	227g / 8oz	Baby lettuce - washed, spun dry
1/2 lb	227g / 8oz	Frisee - washed, spun dry
2 tablespoons	30ml	Sliced red onion
2 tablespoons	30ml	Chopped hazelnuts toasted

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9434) - from the TV FOOD - NETWORK

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