Green Bean, Hazelnut, And Mint Salad With Lemon Dressing

• 3/4 cup hazelnuts
• 8 cups packed green beans (about 3/4 lb.), stems trimmed and strings removed
• 2 tablespoons chopped mint leaves
• 1 tablespoon grated lemon peel
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 4 tablespoons hazelnut oil or extra-virgin olive oil

1. Preheat oven to 375u0b0. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.
2. In a 4- to 6-quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.
3. In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.
4. In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.
5. Note: Nutritional analysis is per serving.
6. Wine pairing: A slightly oaked version of Sauvignon Blanc

hazelnuts, green beans, mint leaves, lemon juice, salt, hazelnut oil

Taken from www.myrecipes.com/recipe/green-bean-hazelnut-mint-salad-with-lemon-dressing (may not work)