Green Bean And Hazelnut Salad

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With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

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Steps

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Preheat oven to 325f with rack in middle.

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Toast nuts in a small baking pan until centers are golden , 15 to 20 minutes.

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Cool to warm , then rub off any loose skins in a kitchen towel.

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Coarsely chop nuts.

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Cook beans in a 6-quart pot of boiling salted water until just tender , 4 to 6 minutes.

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Transfer to an ice bath to stop cooking.

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Drain and pat dry.

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Whisk together mustard , vinegar , and sea salt in a bowl , then add olive , flaxseed , and hazelnut oils , whisking.

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Add beans , nuts , and onion and toss well.

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Season with salt and pepper.

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Ingredients

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hazelnuts, green beans, grainy mustard, balsamic vinegar, fine sea salt, extra virgin olive oil, flax seed oil, hazelnut oil, red onion