Haricot Verts (Green Beans) , Wild Mushrooms With Hazelnuts - cooking recipe

Ingredients

2 tablespoons red wine vinegar
2 teaspoons extra virgin olive oil (EVOO)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 lb French haricots vert, trimmed
1 teaspoon olive oil
6 cups sliced wild mushrooms (or cultivated)
1/2 cup green onion, sliced
6 teaspoons hazelnuts, finely chopped toasted

Preparation

Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Saute 7 minutes or until liquid evaporates.
Add onions, saute 1 minute. Add beans, saute 3 minutes. Remove from heat.
Add vinegar mixture and hazelnuts, toss to coat.