Mixed Greens and Haricots Verts with Walnut Oil Vinaigrette

• 2 tablespoons white-wine vinegar
• 1/3 cup walnut oil* or extra-virgin olive oil
• 1/2 pound haricots verts (thin Fresh green beans)*, trimmed
• 1/2 pound baby lettuce, washed and spun dry
• 1/2 pound frisee (French or Italian curly endive)*, washed and spun dry
• 2 tablespoons minced red onion
• *available at specialty foods shops or produce markets, and some supermarkets

1. In a small jar with a tight-fitting lid combine vinegar, 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 drizzle with vinaigrette.

whitewine vinegar, walnut oil, verts, baby lettuce, italian curly, red onion

Taken from www.epicurious.com/recipes/food/views/mixed-greens-and-haricots-verts-with-walnut-oil-vinaigrette-11813 (may not work)