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1 lb summer green beans (.5 kg)
3 cloves garlic
1 teaspoon salt (5ml)
cup extra virgin olive oil (60ml)
2 tablespoons red wine vinegar (30ml)
2 teaspoons honey (10ml)
1 cup shallots, thinly sliced (250ml)
cup pitted Kalamata olives (125ml)
teaspoon black pepper, freshly ground (2.5ml)
1/2 cup hazelnuts, crushed (125ml)

In a large pot set over high heat boil 6 cups of water. Have ready a large bowl filled with cold water and ice. Add green beans to boiling water and cook over high heat for 2-3 minutes. The beans should turn a bright green colour. Strain the beans in a colander and immediately plunge in ice bath. This will help stop the cooking process and keep the beans vibrant green and crisp.

Chop the garlic fine and add to a small bowl. Using a whisk add olive oil, honey and red wine vinegar.
Pour mixture over beans add nuts, shallots, olives, and salt and pepper to taste.
Toss and chill well before serving.

Yield: 6 servings

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