Green Bean and Hazelnut Salad
['1 ounce hazelnuts (2 tablespoons)', '3/4 pound green beans, trimmed and halved diagonally', '2 1/4 teaspoons grainy mustard', '1 1/2 teaspoons balsamic vinegar', '1/8 teaspoon fine sea salt', '4 teaspoons extra-virgin olive oil', '1 tablespoon flaxseed oil', '1 teaspoon hazelnut oil', '1/4 cup finely chopped red onion']
Preheat oven to 325°F with rack in middle.
Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.
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