Green Bean and Hazelnut Salad

Green Bean and Hazelnut Salad

Ingredients:
nuts, hazelnuts or filberts
beans, snap, green, raw
mustard, prepared, yellow
vinegar, balsamic
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
nuts, hazelnuts or filberts
fresh red onions,

Directions:
Preheat oven to 325F with rack in middle.
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.
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.
Transfer to an ice bath to stop cooking.
Drain and pat dry.
Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking.
Add beans, nuts, and onion and toss well.
Season with salt and pepper.
Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.
Dressing can made and chilled up to 5 days ahead.