Green Bean And Hazelnut Salad

• 1 ounce hazelnuts (2 tablespoons)
• 3/4 pound 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 flaxseed oil
• 1 teaspoon hazelnut oil
• 1/4 cup finely chopped red onion

1. Preheat oven to 325u0b0F with rack in middle.
2. Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
3. 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. Transfer to an ice bath to stop cooking. Drain and pat dry.
4. Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
5. Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

hazelnuts, green beans, grainy mustard, balsamic vinegar, salt, extravirgin olive oil, flaxseed oil, hazelnut oil, red onion

Taken from www.epicurious.com/recipes/food/views/green-bean-and-hazelnut-salad-242289 (may not work)