Ingredients
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2 tablespoons red wine vinegar
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2 teaspoons extra virgin olive oil (EVOO)
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1/4 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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1 lb French haricots vert, trimmed
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1 teaspoon olive oil
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6 cups sliced wild mushrooms (or cultivated)
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6 teaspoons hazelnuts, finely chopped toasted
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1/2 cup green onion, sliced
Instructions
- Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
- Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
- Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
- Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
- Add vinegar mixture and hazelnuts, toss to coat.