Green Bean Hazelnut Salad

This summer has been just fantastic so far. Despite the fact that the high temperatures don't agree with my pregnant body, my feet are constantly swollen and I'm getting a wee bit crankier...I am actually having a really great summer.
Yesterday was a perfect day filled with two trips to the lake, a great burger from my favourite new burger joint, a long nap, a delicious quickly-thrown-together summer meal, refreshing mocktails, and board games in the yard at dusk. What more could I want?

This salad comes from (you guessed it) Heidi Swanson of 101 Cookbooks. She comments on the surprisingly pleasant pairing of the tomatoes and the hazelnuts but I really think it's the green bean and hazelnut combo that wowed me. Either way, you must add this into your summer salad repertoire.

Adapted from 101 Cookbooks

3/4 pound green beans, ends trimmed
handful of cherry or grape tomatoes, halved or quartered
handful of frisee or other green
1/2 cup roasted chopped hazelnuts

dressing:
1 tablespoon freshly minced chives
1/4 teaspoon freshly minced thyme
1 tablespoon minced shallot
2 tablespoons lemon juice
2 tablespoons heavy cream
1/3 cup olive oil
salt and pepper

Fill a large bowl with some ice cubes and cold water, set aside.
Fill a medium saucepan half way with salted water and bring to a boil. Cook green beans for about 2 minutes or until bright in color but still maintaing a bit of crunch. Drain beans and toss into ice bath to stop cooking. Once cool drain again and set aside.
To make dressing combine all ingredients in a shallow bowl or mason jar and mix well.
Combine beans, half of the nuts, half of the tomatoes, the greens and dressing and toss well in a bowl. Place salad on a platter and top with remaining tomatoes and nuts. Serve immediately.