MIXED GREENS AND HARICOTS VERTS WITH WALNUT OIL VINAIGRETTE

Mixed Greens and Haricots Verts with Walnut Oil Vinaigrette image

Yield Serves 6

Number Of Ingredients 7

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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 frisée (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

Steps:

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. 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 drizzle with vinaigrette.