Preheat the 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, until tender. Drain
and rinse under cold running water to set the colour.
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 the heat, and stir in the creme fraiche to coat. Toss in the hazelnuts, and chopped herbs
. Arrange the beans on a warm platter, and serve.