Toast hazelnuts and rub skins off, cool, then chop roughly. Simmer green beans for three minutes, shock in ice water. Simmer sugar snap peas for 1 minute, shock in ice water.
Make vinaigrette with olive oil, hazelnut oil, a clove of minced garlic, sea salt, pepper,and the zest of one orange.
Toss the hazelnuts, the green beans, the peas, and the vinagrette together and serve at room temperature.
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