Mixed Greens and Haricots Verts with Hazelnut Vinaigrette

• 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

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.
2. Vinaigrette may be made 1 day ahead and chilled.
3. Bring vinaigrette to room temperature and shake before using.
4. 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.
5. Drain beans in a colander and pat dry between paper towels.
6. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.
7. Divide greens among 6 salad plates and top with beans.
8. Sprinkle salads with onion and hazelnuts.
9. Drizzle with viniagrette.

whitewine vinegar, shallots, hazelnut oil, verts, baby lettuce, red onion

Taken from www.foodnetwork.com/recipes/mixed-greens-and-haricots-verts-with-hazelnut-vinaigrette.html (may not work)