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Heirloom Tomato and Haricot Vert Salad
Ingredients
  • About ½ tsp. kosher salt, plus more for blanching beans
  • ¼ pound haricots verts (thin green beans), tops trimmed
  • 1 tablespoon fresh oregano leaves
  • ½ small garlic clove
  • 2 ¼ teaspoons red wine vinegar
  • 1 ½ teaspoons good-quality balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons roasted hazelnut oil*
  • ½ teaspoon lemon zest
  • Pepper
  • ¼ cup skinned toasted hazelnuts
  • 1 ¼ pounds heirloom tomatoes
  • ½ bunch baby arugula
  • About 1 cup cherry tomatoes, stemmed and cut in half
  • 2 tablespoons crème fraîche
  • Pistou
Steps
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