Haricots Verts With Hazelnuts, Balsamic Vinegar, And Mustard

By Oprah
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4 cups (12 ounces) trimmed haricots verts

2 Tbsp. balsamic vinegar

1 Tbsp. finely chopped shallots

1/2 Tbsp. whole grain mustard

1/4 cup good-quality extra-virgin olive oil

1 1/2 tsp. hazelnut oil

1 Tbsp. chopped chives

1 Tbsp. plus 1/4 tsp. salt

1/4 tsp. freshly ground pepper

2 Tbsp. blanched hazelnuts toasted and coarsely chopped

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