Ingredients
4 c. trimmed haricots verts
2 tbsp. balsamic vinegar
1 tbsp. finely chopped shallots
1/2 tbsp. whole grain mustard
1/4 c. good-quality extra-virgin olive oil
1 1/2 tsp. hazelnut oil
1 tbsp. Chopped chives
1 tbsp. salt
1/4 tsp. salt
1/4 tsp. Freshly ground pepper
2 tbsp. blanched hazelnuts
Preparation
Step 1Bring a 2-quart saucepan of water to a boil; season with 1 tablespoon salt. Fill a large bowl with ice and water.Step 2Add haricots verts and cook until tender but still crisp, about 1 minute. Drain immediately and place in ice water until chilled. Drain beans well and set aside.Step 3Meanwhile, add balsamic vinegar to shallots in a medium bowl; let sit 30 minutes. Stir in mustard until combined. Gradually whisk in olive oil and hazelnut oil until blended. Whisk in chives, 1/4 teaspoon salt, and pepper until combined.Step 4Toss in beans and hazelnuts until evenly coated with dressing and serve.
You may substitute other green bean varieties, but since most other types are thicker, increase the cooking time by 2 to 3 minutes (until the beans are tender yet crisp).
