Green Bean and Hazelnut Salad

Ingredients

• 1 ounce hazelnut (2 tablespoons)
• 3/4 lb green beans, trimmed and halved diagonally
• 2 1/4 teaspoons grainy mustard
• 1 1/2 teaspoons balsamic vinegar
• 1/8 teaspoon fine sea salt
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon flax seed oil
• 1 teaspoon hazelnut oil
• 1/4 cup finely chopped red onion

Directions

1. 1

   Preheat oven to 325°F with rack in middle.

2. 2

   Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness).

3. 3

   Cool to warm, then rub off any loose skins in a kitchen towel.

4. 4

   Coarsely chop nuts.

5. 5

   Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes.

6. 6

   Transfer to an ice bath to stop cooking.

7. 7

   Drain and pat dry.

8. 8

   Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking.

9. 9

   Add beans, nuts, and onion and toss well.

10. 10

    Season with salt and pepper.

11. 11

    *NOTE: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.