Haricots Verts And Wild Mushrooms With Hazelnuts

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2 tablespoons red wine vinegar

2 teaspoons extravirgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound haricots verts, trimmed

1 teaspoon olive oil

6 cups sliced wild or cultivated mushrooms (about 1 pound)

1/2 cup sliced green onions

6 teaspoons finely chopped hazelnuts, toasted

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