Preparation / Directions:
*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.