1. Bring a large pot of water to a boil. In the meantime, prepare an ice bath large enough for the green beans.

2. When water is boiling, blanch green beans for 3-4 minutes or until bright green and lightly tender (you’ll finish cooking them, later). Once cooked, plunge into an ice bath until cold.

3. While green beans are cooling, lightly toast hazelnuts over low heat in a dry pan until aromatic. Set aside and drain green beans.

4. Heat a drizzle of oil and 2 tbsp butter to medium in a large high-sided pan. Sautee shallots and garlic until translucent.

5. Add green beans and toss to coat with oil. Add lemon zest and juice and a pinch of sea salt and toss. Taste for seasoning, add more salt or butter if desire and remove from pan.

6. In a smaller pan, heat 1/2 tbsp olive or avocado oil to medium-high. Test a slice of shallot to ensure oil is hot, and carefully place shallots in a single layer. DO NOT SALT- you’ll do that later!

7. Carefully swirl pan to coat with oil and let cook 1-2 minutes, until golden. Watch carefully to avoid burning. Remove to a paper towel lined pan and season with salt.