Step 1

Bring a large saucepan of lightly salted water to a boil over high heat. Have ready a large bowl of ice water. Add the green beans to the boiling water and cook until just crisp-tender but still bright green, 3 to 4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and transfer to a large bowl.

Step 2

In a small bowl, whisk together the honey, vinegar and hazelnut oil. Season with salt and pepper.

Step 3

Add the vinaigrette to the green beans and toss to mix well. Season with salt and pepper. Top the green beans with the hazelnuts, basil and lemon zest and serve immediately. Serves 4.

Step 4

Williams-Sonoma Test Kitchen