Toast hazelnuts in a small saute pan and set aside.
1/4 pound Green Beans (cut into thirds) 1 Spring Onion (sliced into thin rounds) 2 tablespoons olive oil
In a large sauté pan over medium heat, heat the two tablespoons olive oil. Add the onions, green beans, and saute until green beans and onion have softened.
2 cups Corn 1/4 cup Basil Leaves (chiffonade) 1 pint Blueberries Remaining Extra Virgin Olive Oil 2 tablespoons White Wine Vinegar 1/2 teaspoon Crushed Hot Red Chile Flakes Salt and Freshly Ground Pepper
In a mixing bowl add the corn, olive oil, and white wine vinegar. Remove onion and green bean mixture from heat and transfer into bowl with corn. Season with salt and pepper. Add the red chile flakes, basil and blueberries and toss to combine.