Green Bean and Hazelnut Salad

Preparation Preheat oven to 325°F 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. Do Ahead 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. Cooks' NoteIf you can't find flaxseed or hazelnut oil, substitute additional olive oil.

Preparation Preheat oven to 325°F 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. Do Ahead 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. Cooks' NoteIf you can't find flaxseed or hazelnut oil, substitute additional olive oil.