Ingredients:
1 pound green beans, trimmed
½ pound snow peas, trimmed
½ cup un-skinned hazelnuts
1 orange
¼ cup coarsely chopped chives
1 clove garlic, crushed
3 tablespoons olive oil
2 tablespoons hazelnut oil or other nut oil
coarse sea salt and freshly ground pepper
Directions:
1. Preheat the oven to 350 degrees. Bring plenty of salted water to a boil in a large saucepan. Blanch the beans in the water for 4 minutes, then lift them out with a slotted spoon into a colander and run them under cold water. Leave to drain and dry. Repeat with the snow peas, but only blanch for 1 minute.
2. While the beans are cooking, scatter the hazelnuts over a baking sheet and toast in the oven for 10 minutes. Leave until cool enough to handle then rub them with a clean towel to get rid of most of the skin. Chop the nuts with a large, sharp knife. They should be quite rough, some can even stay whole.
3. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the white, bitter pith. Slice each peace of the zest into very fine strips.
4. To assemble the dish, mix all ingredients together in a bowl, toss gently then taste and adjust seasonings. Serve at room temperature.
Serves 6