-Preheat oven to 325°F with rack in middle.

-Toast ¼ cup hazelnuts in a small baking pan 15 to 20 minutes.

-Cool to warm, than rub off any loose skins in a kitchen towel. Coarsely chop nuts.

-Cook 1 pound beans in a 6-quart pot of boiling salted water until just tender, 4 to 6 minutes.

-Run under very cold water and pat dry.

-In a large bowl, whisk together the following:

2 tsp grainy mustard

1½ tsp Balsamic vinegar

1/8 tsp sea salt

-Then whisk in:

4 tsp extra-virgin olive oil

1 tsp hazelnut oil

-Add the beans and the hazelnuts and toss well.

-Season with salt and pepper.