Haricots Verts and Wild Mushrooms with Hazelnuts

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons olive oil extravirgin
• 0.5 cup green onions sliced
• 1 pound haricots verts trimmed
• 6 teaspoons hazelnuts toasted finely chopped
• 1 pound cultivated mushrooms wild sliced
• 1 teaspoon olive oil 
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Combine vinegar, 2 teaspoons oil, salt, and pepper in a small bowl.
2. Cook beans in boiling water 2 minutes or until crisp-tender.
3. Drain and plunge beans into ice water; drain.
4. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
5. Add mushrooms to pan; saut 7 minutes or until liquid evaporates.
6. Add onions; saut 1 minute.
7. Add beans; saut 3 minutes or until thoroughly heated.
8. Remove from heat.
9. Add vinegar mixture and hazelnuts to bean mixture, tossing to coat.