Belgian Endive, Haricot Vert, And Hazelnut Salad

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
329
FAT
90%
CHOL
9%
SOD
11%

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Ingredients for 8 servings

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

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