Haricots Verts And Wild Mushrooms With Hazelnuts

• 2 tablespoons red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 pound haricots verts, trimmed
• 1 teaspoon olive oil
• 6 cups sliced wild or cultivated mushrooms (about 1 pound)
• 1/2 cup sliced green onions
• 6 teaspoons finely chopped hazelnuts, toasted

1. Combine vinegar, 2 teaspoons oil, salt, and pepper in a small bowl.
2. Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
3. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 7 minutes or until liquid evaporates. Add onions; saute 1 minute. Add beans; saute 3 minutes or until thoroughly heated. Remove from heat. Add vinegar mixture and hazelnuts to bean mixture, tossing to coat.

red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, haricots verts, olive oil, wild, green onions, hazelnuts

Taken from www.myrecipes.com/recipe/haricots-verts-wild-mushrooms-with-hazelnuts (may not work)