Green Bean and Hazelnut Salad
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 15 minutes
For the salad:
4 large handfuls green beans, trimmed
1 cup cherry tomatoes
1/2 cup ricotta
1/4 cup roasted and skinned hazelnuts, chopped
Blend shallot, salt, vinegar, mustard, olive oil, and walnut oil on high until well-combined. Set aside.
Prepare the green beans
Bring a large pot of heavily salted water to a boil and add green beans. Blanche 5 minutes, then drain and rinse with cold water to stop the cooking. The green beans should be bright green and still slightly crunchy.
Assemble the salad
Toss green beans with cherry tomatoes and dressing and top with ricotta and hazelnuts to serve.