Green beans with dijon mustard

• 2 ¼ pounds green beans
• 2/3 cup yogurt or light cream
• Juice of one small lemon
• 1 tbsp. Dijon mustard
• Scant 1 cup toasted, chopped hazelnuts
• Salt and pepper

Using a steamer, cook the green beans until al dente. Rinse in cold water and then drain. Mix the yogurt or cream, lemon juice, and mustard in a bowl, then add the beans, and toss lightly. Sprinkle over the toasted hazelnuts, season and refrigerate before serving.