Servings: Makes 4 servings
Ingredients 4 cups (12 ounces) trimmed haricots verts2 Tbsp. balsamic vinegar1 Tbsp. finely chopped shallots1/2 Tbsp. whole grain mustard1/4 cup good-quality extra-virgin olive oil1 1/2 tsp. hazelnut oil1 Tbsp. chopped chives1 Tbsp. plus 1/4 tsp. salt1/4 tsp. freshly ground pepper2 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.