Ingredients

• 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

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Instructions

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. 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.;