Schubert Wines  - Salad of Haricots Verts, Tomato Tartare and Chive Oil inspired by Thomas Keller

Ingredients for 4 perople
6 ounces haricots verts, ends trimmed and cut into 1-inch lenghts
1/2 cup finely chopped Tomato Confit
1 1/2 finely minced shallot
1 teaspoon minced chives
1/2 teaspoon balsamic vinegar
1/3 cup heavy cream
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt, or to taste freshly ground black pepper
Chive oil in a squeeze bottle
1 1/2 cups frisée (tender leaves only)
Extra virgin olive oil
Kosher salt
Tomato Powder
Preparation the day before:
Chive oil
1 packed cup chives cut into 1-inch pieces into a strainer and run hot water over them. Once they are softer into a bowl add 1 cup of canola oil
                          14 Sauvignon Blanc
Blanch the beans in boiling salted water. Then drain and dry them. Leave them into the fridge.
Cut tomatoes into 1/4. Boil them for a short while to loosen the skin, drain and cool them into a ice-water bowl. Peel the tomatoes and cut away the inner pulp and seeds. Keep the trimmings without seeds for the toato powder.
Preheat the owen to 120°. On a trail prepare an aluminium foil with some olive oil, salt and pepper.lay on the tomatoes pieces and add some more olive oil , salt and pepper. on each piece add a bit of thyme.
Cook into the owen for 1 hour and a half up to 2 hours until the tomatoes are semi dried, but still with some juice. Discard the thyme and refrigerate in a covered bowl with oil.
Squeeze the tomatoes pulp in absorbent paper and leave it to dry. on a microwave tray lay a backing paper foil and then the tomatoes pulp. Microwave it on low power unitl the pulp is dried but still colourful. Leave it drying before grinding it into coffee or spice grinder.
In a bowl mix the tomato confit together with shallot, chieves and balsamic vinegar. Then refrigerate it.
Lay the cream bowl into a bigger bowl full of ice until it thickens while using the whisk. slowly add red wine vinegar, salt and pepper.
Salad with haricots big