Green Bean and Hazelnut Salad

Ingredients

• Hazelnuts or filberts

  Nuts

  1 oz (21 whole kernels) or 28g

• Green beans

  Snap beans, raw

  12 oz or 340g

• Mustard, Stone Ground

  Koops'

  2 tsp or 10g

• Balsamic vinegar

  ½ tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Flaxseed oil

  1 tbsp or 14g

• Hazelnut oil

  1 tsp or 5g

Directions

1. Heat the oven to 325°F and position a rack in the middle.
2. Spread the hazelnuts on a small baking pan and toast until the centers are golden and fragrant, 15 to 20 minutes. Cool just until warm, then rub off loose skins in a kitchen towel and coarsely chop.
3. Bring a large pot of well-salted water to a boil. Cook the green beans until crisp-tender, 4 to 6 minutes, then shock in an ice bath. Drain thoroughly and pat dry.
4. In a large bowl, whisk the stone ground/whole grain mustard, balsamic vinegar, and salt to taste. Slowly drizzle in the olive oil, flaxseed oil, and hazelnut oil, whisking until emulsified.
5. Add the green beans, chopped hazelnuts, and toss to coat. Adjust seasoning to taste and serve.