Green Bean Chanterelle Salad

pound Green Beans cleaned and trimmed
pound chanterelle mushrooms (cleaned and sliced thickly)
2 Tablespoons chopped chives
1 Tablespoon chopped dill
2 Tablespoons chopped basil
cup toasted chopped hazelnuts
1 Tablespoon Sherry Vinegar
4 Tablespoons Hazelnut Oil
Sea Salt and Pepper to taste

Steam the green beans until cooked. Chill these until cold. (This can be done a day ahead)

Cook the chanterelle mushrooms in a small amount of hazelnut oil until brown. Set aside.

Make the dressing:
Mix the sherry vinegar with a small amount of salt and pepper and whisk in the hazelnut oil until emulsified. Mix this into the green beans; add the chopped herbs and the mushrooms, and then top with the toasted hazelnuts.