Combine 2 quarts water and 1 tablespoon salt in a large pot, bring to a boil

Add green beans, cook 3 minutes or until crisp-tender

Drain and plunge beans into ice water, drain again

Heat Olive Oil in a large nostick skillet over medium-high heat, swirling to coat.

Add shallots and saute for 3 minutes or until golden brown

Add beans, 1/4 teaspoon salt, and pepper; toss to coat

Cook 2 minutes or until beans are thoroughly heated. Sprinkle with hazelnuts