Rolling, rolling, rolling…Le Tour keeps a’rollin. Our vegetable delivery this week featured a nice bunch of green beans and I knew I wanted to create something light yet substantial. I stumbled upon this recipe – La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin. It’s a lot of words to the name but this salad is worth that mouthful. This is a great addition to the Vegetarian Tour de France.
Green Bean, Mushroom, and Hazelnut Salad
(La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin)
Adapted from The Paris Cookbook 
Chop hazelnuts and roast in toaster oven on 350 degrees for about 5 minutes.
Fill a pasta pot, preferably with a colander built in, with water and bring to a boil over high heat. Add salt and beans to the water. Cook until the beans are crisp and tender – about 5 minutes.
Drain beans and run under cold water (or place in bowl of ice water). When beans are cool, drain them and wrap in a towel. (Be careful not to let the beans get soggy when cooling them off in the water.)
In a small bowl, whisk the vinegar, salt and oil.
Combine green beans, mushrooms, shallots, chives and toasted hazelnuts in a large bowl. Then drizzle the vinaigrette on the beans and mushrooms and stir to coat. (If you are not serving immediately, the drizzle vinaigrette when it’s time to eat.)