Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml White-wine vinegar

  2. 1 tablespoon 15ml Chopped shallots

  3. 1/3 cup 78ml Hazelnut oil or extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

  4. 1/2 lb 227g / 8oz Haricot verts - trimmed

  5. 1/2 lb 227g / 8oz Baby lettuce - washed, spun dry

  6. 1/2 lb 227g / 8oz Frisee - washed, spun dry

  7. 2 tablespoons 30ml Sliced red onion

  8. 2 tablespoons 30ml Chopped hazelnuts toasted

Instructions Jump to Ingredients ↑

  1. 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.


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