Two-Tone Green Bean Salad with Hazelnuts and Parmesan
INGREDIENTS
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1/4cup olive oil
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3tablespoons lemon juice
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4cloves garlic, minced
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1teaspoon Dijon-style mustard
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1/4teaspoon salt
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1/8teaspoon freshly ground black pepper
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2pounds fresh green and wax beans, trimmed and cut diagonally into 1/2-inch pieces
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1/2cup hazelnuts (filberts), toasted and chopped
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Shaved Parmesan cheese
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