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* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar to 4 parts oil, mustard, salt and pepper to taste.) Boil the crayfish tails and cool. Place spinach, endive, and blanched beans in a large bowl. Add tomato, shallots, chervil, and tarragon. Add crayfish tails and sprinkle with hazelnut oil, salt and pepper. Mix well and set aside. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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