Servings: Makes 4 servings
Bring a 2-quart saucepan of water to a boil; season with 1 tablespoon. salt. Fill a large bowl with ice and water.
Add haricots verts and cook until tender but still crisp, about 1 minute. Drain immediately and place in ice water until chilled. Drain beans well and set aside.
Meanwhile, add balsamic vinegar to shallots in a medium bowl; let sit 30 minutes. Stir in mustard until combined. Gradually whisk in olive oil and hazelnut oil until blended. Whisk in chives, 1/4 teaspoon salt, and pepper until combined.
Toss in beans and hazelnuts until evenly coated with dressing and serve.
From the September 2008 issue of O, The Oprah Magazine
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