Salad of Green Beans, Egg, Hazelnuts and Chervil

Ingredients:

• 1 pound green beans, trimmed
• 4 large eggs
• 3/4 cup hazelnuts, toasted and chopped
• 1/4 cup fresh chervil, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 1 small shallot, finely chopped
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large pot of boiling salted water, cook green beans until crisp-tender, about 3 minutes. Drain and rinse under cold water until cool. Pat dry and set aside.
2. In a medium pot, bring water to a boil. Add eggs and cook for 7 minutes. Drain and run under cold water until cool. Peel eggs and set aside.
3. In a small bowl, whisk olive oil, Dijon mustard, shallot, and red wine vinegar. Season with salt and pepper to taste.
4. In a large bowl, toss green beans, hazelnuts, and chervil with the dressing until coated.
5. Plate the salad and top with quartered eggs. Serve immediately.

Verdict:

This salad is perfect for a light and healthy lunch or dinner. The combination of fresh green beans, earthy hazelnuts, and herbaceous chervil creates a beautiful medley of flavors. The boiled eggs provide a great source of protein, and the tangy dressing brings everything together.

Serving Suggestions:

This salad would pair well with grilled chicken or fish for a heartier meal. Another option is to serve it alongside some crusty bread and a glass of white wine for a more relaxed and casual meal. Enjoy!