INGREDIENTS
•
1 ounce hazelnuts (2 tablespoons)
•
3/4 pound green beans, trimmed and halved diagonally
•
2 1/4 teaspoons grainy mustard
•
1 1/2 teaspoons balsamic vinegar
•
1/8 teaspoon fine sea salt
•
4 teaspoons extra-virgin olive oil
•
1 tablespoon flaxseed oil
•
1 teaspoon hazelnut oil
•
1/4 cup finely chopped red onion