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In large, wide saucepan over high heat, simmer vinegar and wine until liquid is reduced to about 1/3 cup. Let mixture cool.
Meanwhile, bring medium pot salted water to boil. Blanch beans 2 minutes in boiling water until bright green. Drain and run under cold water; then, set aside.
Cut onions into 8 wedges. Heat oil in skillet over medium-high heat. Sauté onions 5 minutes until lightly caramelized. Remove from skillet. Keeping skillet over medium-high heat, add walnuts and cook, stirring constantly, until they begin to smell nutty. Place frisée and green beans in large bowl and set aside. In small bowl, whisk together olive oil, sherry vinegar and mustard. Season with sea salt and pepper, to taste.
Drizzle dressing over frisée and beans, and toss. Top with onions, walnuts and drizzle with balsamic reduction.