Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.
Add green beans, stock or just water and salt and pepper.
Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.
Remove lid, bring the liquid to a boil ( 5-6 minnutes) and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.
Taste, adding more salt if needed! Serve immediately.
Notes
* You can keep it in the fridge for a maximum of 2 days.
* You can consume at room temperature or cold.
Suggested category: Northwest

3 shallots, sliced into thin rings
2 tablespoons olive oil ( or vegan ghee/butter)
1 pound green beans
1 cup veggie stock or just water
1 teaspoon salt
cracked pepper to taste
1/2 cup toasted crushed hazelnuts
zest of one lemon
1–2 teaspoons truffle oil (optional but amazing)