Green Bean Casserole

• 3/4 cup creme fraiche
• 1 tablespoon sherry vinegar
• 1 tablespoon whole grain mustard
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped chives
• 1/2 cup raw hazelnuts
• 2 pounds haricots verts, trimmed

1. Whisk the creme fraiche, vinegar, mustard, and olive oil together. Fold in the chives and set aside to reserve at room temperature.
2. Toast the hazelnuts in a pan on the stove over low heat about 4 to 5 minutes until just beginning to get golden in color and to smell nutty. Remove from the heat, roughly chop, and set aside.
3. Bring a pot of salted water to a boil and blanch the green beans until just bright green and crisp. Drain, then toss immediately with the creme fraiche mixture. Season with salt and pepper, then garnish with the toasted hazelnuts

crueme fraueeche, sherry vinegar, whole grain mustard, extravirgin olive oil, chives, hazelnuts, haricots verts

Taken from food52.com/recipes/64810-green-bean-casserole (may not work)