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 the oven to 325°F with the rack in the middle position.
2. Toast the hazelnuts in a small baking pan until the centers are golden, about 15 to 20 minutes. Cool to warm, then rub off any loose skins using a kitchen towel. Coarsely chop the nuts.
3. Cook the green beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, about 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
4. Whisk together the Dijon mustard, balsamic vinegar, and salt in a bowl. Gradually add the olive oil, flaxseed oil, and hazelnut oil, whisking until combined. Add the green beans, chopped hazelnuts, and onions, tossing well to coat. Season with additional salt and pepper to taste.

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