Ingredients:

  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 (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

Preparation:

*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 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. Can be prepared in 45 minutes or less.

Nutritional Information:

8 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium