MIXED GREENS AND HARICOTS VERTS WITH HAZELNUT VINAIGRETTE

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

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.

Yield: 6 servings