Beans and Peppery Lettuce Salad

• Coarse sea salt or kosher salt
• 8 thin spears asparagus, ends trimmed
• Handful haricots verts, ends trimmed
• 2 teaspoons sherry vinegar
• 1 teaspoon cider vinegar
• 1/2 teaspoon Dijon mustard
• Coarsely ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons walnut oil
• 2 handfuls mixed greens
• 1 handful watercress or baby arugula
• 1/4 small bulb fennel, very thinly sliced
• 2 tablespoons chopped tarragon

1. Fill a pot with water, season with salt and bring to a boil.
2. (If making the pasta, you can use the same water after you've cooked the vegetables.)
3. Add the asparagus and cook until tender but still firm, about 2 to 3 minutes.
4. Transfer to a bowl of ice water to stop the cooking.
5. When the water comes back to a boil, cook and chill the haricots verts the same way.
6. Drain the asparagus and beans and lay out on a towel to dry.
7. Slice asparagus into 1 1/2-inch-long pieces.
8. In a small bowl, whisk together the vinegars and mustard.
9. Season with salt and pepper.
10. Gradually whisk in the olive oil and walnut oil until smooth and emulsified.
11. Set aside.
12. In a large serving bowl, combine the mixed greens, watercress, fennel, asparagus, beans and tarragon.
13. Pour over half the dressing and toss until the leaves are thinly coated.
14. Taste and add more dressing or salt, if needed.
15. Serve.

salt, handful haricots verts, sherry vinegar, cider vinegar, mustard, ground black pepper, olive oil, walnut oil, handful, bulb fennel, tarragon

Taken from cooking.nytimes.com/recipes/7554 (may not work)