Two-Tone Bean Salad with Hazelnuts and Parmesan

By khojnicki

Ingredients

• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 lbs fresh green beans, trimmed and cut on a diagonal into 1" pieces
• 1/2 cup hazelnuts, toasted and chopped
• Shaved Parmesan cheese

Preparation

Step 1

For dressing, in a small bowl whisk together oil, lemon juice, garlic, mustard, salt and pepper until combined. Set aside. In a large saucepan cook green beans covered, in salted boiling water for 8-10 mins or until crisp tender; drain. Shock beans in ice water and drain.

Transfer beans to a serving bowl. Whisk dressing again; pour over green beans. Toss gently to coat. Top with hazelnuts and cheese.