Belgian Endive, Haricot Vert, and Hazelnut Salad

Name: Belgian Endive, Haricot Vert, and Hazelnut Salad
Yield: 8 Servings
Ingredients: 1/4 cup Sherry wine vinegar; 1 tablespoon Dijon mustard; 1/2 cup olive oil; Coarse kosher salt; 1 pound haricots verts or tender slim green beans, trimmed; 4 medium heads of Belgian endive (about 20 ounces total), trimmed; 1 pound red onions (about 2 medium), halved, thinly sliced (about 2 cups); 1 1/2 cups crumbled soft fresh goat cheese (5 to 6 ounces); 3/4 cup hazelnuts (about 3 ounces), toasted, husked, chopped

By Betty RosbottomPhotographer Misha Gravenor

September 8, 2009

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Recipe notes