Green Bean and Hazelnut Salad

Ingredients

• 1.5 teaspoons balsamic vinegar 
• 1 tablespoon flaxseed oil 
• 2.3 teaspoons grainy mustard 
• 0.8 pound green beans trimmed halved
• 1 teaspoon hazelnut oil 
• 2 tablespoons hazelnuts 
• 4 teaspoons olive oil extra-virgin
• 0.3 cup onion red finely chopped
• 0.1 teaspoon sea salt fine

Equipment

• bowl
• paper towels
• oven
• whisk
• pot
• baking pan
• ziploc bags
• kitchen towels

Directions

1. Preheat oven to 325°F with rack in middle.
2. Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
3. Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes.
4. Transfer to an ice bath to stop cooking.
5. Drain and pat dry.
6. Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking.
7. Add beans, nuts, and onion and toss well. Season with salt and pepper.
8. • Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.