Mixed Greens and Haricots Verts with Hazelnut Vinaigrette

1. 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. 2

   Vinaigrette may be made 1 day ahead and chilled.

3. 3

   Bring vinaigrette to room temperature and shake before using.

4. 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. 5

   Drain beans in a colander and pat dry between paper towels.

6. 6

   Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.

7. 7

   Divide greens among 6 salad plates and top with beans.

8. 8

   Sprinkle salads with onion and hazelnuts.

9. 9

   Drizzle with viniagrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.