*  Exported from  MasterCook  *
 
        Mixed Greens And Haricots Verts With Walnut Oil Vinaigrette
 
 Recipe By     : Gourmet March 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Salads & Salad Dressings         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   white-wine vinegar
      1/3  cup           walnut oil* -- or extra-virgin
                         -- olive oil
      1/2  pound         haricots verts -- trimmed
      1/2  pound         baby lettuce -- washed and spun dry
      1/2  pound         frisee -- (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
 
 In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepp
 er 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.  D
 rain 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 on
 ion and drizzle with vinaigrette.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 Converted by MC_Buster.
 
 
 
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