Green Beans With Toasted Hazelnuts

Place hazelnuts in small nonstick skillet. Stir over medium heat until lightly toasted, about 8 minutes. Sprinkle with salt and set aside.

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.)

Melt butter in same pot over medium-high heat. Add beans and vinegar; toss to coat and heat through, about 2 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with hazelnuts.

This recipe yields 6 servings.