Mixed Greens & Haricots Verts With Walnut Oil Vinaigrette

2 Tbs 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 Tbs minced red onion

1) 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.
2) 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.
3) Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.

Review:  I loved the dressing with this, but the veggies aren't enough to make a main meal.  It would make a great side salad, however.