• 4 cups (12 ounces) trimmed haricots verts
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. finely chopped shallots
• 1/2 Tbsp. whole grain mustard
• 1/4 cup good-quality extra-virgin olive oil
• 1 1/2 tsp. hazelnut oil
• 1 Tbsp. chopped chives
• 1 Tbsp. plus 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. blanched hazelnuts toasted and coarsely chopped

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.