Green Bean and Hazelnut Salad

Ingredients

• Dijon mustard

  Grey poupon

  2 ¼ tsp or 11g

• Balsamic vinegar

  1 ½ tsp or 8g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Flaxseed oil

  1 tbsp or 14g

• Salt

  Table

  ⅛ tsp or 0.8g

• Hazelnut oil

  1 tsp or 5g

• Green beans

  Snap beans, raw

  3 ⅜ cup, pieces or 340g

• Hazelnuts or filberts

  Nuts

  1 oz (21 whole kernels) or 28g

Directions

1. Preheat oven to 325F 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.

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