Green Beans with Hazel Nuts & Creme Fraiche

1/2 cup hazel nuts
16 ounces fresh green beans
Kosher salt
1 TBS olive oil
1 pink shallot, minched
Freshly ground black pepper
Juice of 1 lemon
2 TBS Creme Fraiche (see recipe for homemade substitute under sauces)
Note: Ranch Dressing can be substituted especially when feeding children
Small handful of chopped fresh tarragon leaves (optional)
Small handful chopped fresh parsley

Preheat oven to 350 degrees F
Spread the nuts on a baking sheet and toast in the oven until slightly darkened and fragrant, about 8 minutes. Remove the nuts, chop, and set aside.
Top and tail the green beans, and cook them in a large pot of boiling salted water, juntil tender. Drain and rinse under cold running water to set the color.
Heat the oil in a skillet, add the shallot, 1 minute, then add the beans and toss to heat through. Season the beans with salt, and pepper. Add a squirt of lemon juice, to taste. Remove the pan from heat and stir in the creme fraiche (or Ranch) to coat. Toss in the hazelnuts, and chopped herbs. Arrange the beans on a warm platter, and serve.