Warm Salad of Cabbage, Green Beans and Hazelnuts

(from The Vegetarian Bistro by Marlene Spieler)

 

4 oz. haricots verts or baby Blue Lake green beans

2 T olive oil

˝ cup hazelnuts, toasted and peeled

salt and pepper to taste

1 T hot Dijon mustard

1 sweet red pepper, sliced

3-4 T chopped shallots

1 cabbage, thinly sliced

1 ˝ T white wine vinegar

1 T coarsely chopped fresh tarragon

2 garlic cloves, minced

1 T coarsely chopped fresh chervil leaves

2 T walnut or hazelnut oil

1 T coarsely chopped fresh chives

 

Cook the green beans by boiling until just tender, about 5 minutes. Rinse in cold water, drain and set aside.

 

Mix the mustard with the shallots, vinegar, and garlic, then whisk in the oils; season with salt and pepper.

 

In large sauté pan or skillet over high heat, heat half the dressing and add the cabbage and red pepper, letting them cook just until wilted, then add the green beans and hazelnuts, cooking just a minute to warm them through.

 

Spoon onto a plate and sprinkle with the remaining dressing; taste and adjust the seasoning. Sprinkle with herbs and serve.