5 Tbs. Unsalted Butter, softened
¼ Cup Finely Chopped Shallots (about 2 medium shallots)
2 Cloves Garlic, minced
1 tsp. Freshly Grated Lemon Zest
2 tsp. Balsamic Vinegar
1 tsp. Salt
1 tsp. Freshly Grated Black Pepper
2/3 Cup Toasted Hazelnuts, skins rubbed off and finely chopped
1 Tbs. Kosher Salt
2 lbs. Green Beans, trimmed

METHOD:
Preheat Broiler to 500° F.

In a small saucepan over low heat, stir together the butter, shallots, garlic, lemon zest, balsamic vinegar, salt and pepper. Cook until butter melts. Remove pan from heat and add in hazelnuts. Stir until combined. Set aside.

In a large pot of boiling water, add about 1 tablespoon of Kosher salt. Add green beans to boiling water and cook, uncovered until beans are bright green and slightly tender (about 5 minutes).

Drain beans quickly in a colander, then return hot beans to pot, add in hazelnut butter. Toss well to coat and then turn beans out onto a cookie sheet or shallow baking pan. Place beans in the hot oven and broil for 2 to 3 minutes, or until beans just begin to brown. Turn into warmed serving dish and serve immediately.