Haricots Verts and Snow Peas with Hazelnuts and Orange

Directions

1Preheat the oven to 350° F.

2Using a small, sharp knife, trim the ends off the beans and snow peas, keeping the two separate. Bring water to boil in a large saucepan (fill to 1-2 inches from the top). Blanch the beans for 4 minutes, then drain using a colander and run them under very cold water. Let them drain then pat dry. Blanch the peas for just 1 minute.

3While the beans are cooking, scatter the hazelnuts over a rimmed baking sheet or shallow oven-proof dish and toast in the oven for 10 minutes. Allow them to cool until you’re able to handle them, then rub them with a clean kitchen towel to get rid of most of the skin. Chop the nuts roughly.

4Using a vegetable peeler, remove the zest from the orange in strips, taking care to avoid the white pith, which is bitter. Slice each piece of zest into very thin strips using a small paring knife.

5To assemble the dish, mix together all the ingredients in a large bowl and toss gently. Adjust seasoning and serve at room temperature.