Peas and Beans and Hazelnuts

I never get tired of this salad or some variation of it. In my kitchen, we call it the "Bean and Pea Salad". We use a lot of nigella seeds, and sometimes we go in a different direction and make it with nigella seeds, mustard seeds and minced red onions and tarragon. If you want it to be more of a salad, toss in arugula and red endive just before serving.

Ingredients

1 lb. sugar snap peas - blanched

1 lb. French green beans - blanched

1/4 lb. hazelnuts, unskinned - oven roasted and lightly chopped

1/8 cup minced chives

3 tablespoon fresh tarragon

Dressing

1 garlic clove, crushed

Zest of one orange

3-4 tablespoons orange juice

2 tablespoons hazelnut oil

3 tablespoons orange juice

2 tablespoons extra virgin olive oil

-Assemble the peas, beans, nuts chives and tarragon.

-Mix the garlic, zest, orange juice and oils - blend well.

-Just before serving, toss everything together.

I love this dish with wild rice.