Haricots Verts With Hazelnuts And Onions

• 7 or 8 medium cipollini onions or 1/2 white onion, peeled and sliced into thin half-moons
• 1/4 cup cider vinegar
• Salt and pepper
• 2 pounds haricots verts (thin French green beans) or regular green beans, trimmed
• 1 tablespoon whole-grain Dijon mustard
• About 1/3 cup extra-virgin olive oil
• 1/2 cup skinned toasted hazelnuts, coarsely chopped

1. Bring a large pot of well-salted water to a boil. Mix onions and vinegar in a small bowl; sprinkle with a pinch of salt.
2. Boil beans 3 minutes for crunchy beans or 5 minutes if you want them more tender. Drain; plunge into a bowl of ice water.
3. Drain vinegar from onions into another small bowl and whisk in mustard, 1/3 cup oil, and salt and pepper to taste.
4. Toss beans with 2/3 of onions, 2/3 of hazelnuts, and vinaigrette to taste. Sprinkle with remaining hazelnuts and onions.
5. Note: Nutritional analysis is per serving.

cipollini onions, cider vinegar, salt, haricots verts, wholegrain, extravirgin olive oil, hazelnuts

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