Green beans with mustard, shallots & toasted hazelnuts

Ingredients

• 400g green beans, topped
• 1 shallot (or half a small red onion), finely sliced
• 1 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 3 tbsp olive oil
• A handful of hazelnuts (or almonds), toasted and smashed
• Optional: shaved parmesan, or a soft-boiled egg to make it lunch

Method

1. Put the sliced shallot in the vinegar with a pinch of salt — five minutes takes the aggression out of it.
2. Boil the beans in well-salted water for 3 minutes, until bright and just tender. Drain and spread on a tray; don't rinse — they'll dress better warm.
3. Whisk the mustard and oil into the shallot-vinegar. Toss the beans through while warm.
4. Hazelnuts over the top at the last minute so they stay loud.