Haricots Verts with Hazelnuts and Onions
Blanch the beans so that they're still bright green and a bit crunchy, and toss with the vinaigrette just before serving. The recipe is from Dana Ewart and Cameron Smith, chefs and caterers in Canada's Okanagan Valley, in British Columbia. They serve it as part of their open-air feasts at God's Mountain Estate, a vineyard and B&B near Penticton.
Recipe by Sunset July 2010
