Step 1
Place rack in center of oven; preheat to 400°. arrange 6–8 thinly sliced ham Place on a parchment-lined baking sheet, overlapping no more than ½ inch if desired, and bake until crispy, 7-9 minutes.
Step 2
Meanwhile, cooking 2 pounds green beans, trimmedbring to a full boil in a medium pot salted Water until bright green and crisp-tender, about 4 minutes. Drain beans; transfer to a large bowl of ice water and cool. Drain the green beans and pat dry thoroughly with a kitchen towel or paper towel. Set aside.
Step 3
chef ⅔ cup extra virgin olive oil and ½ cup coarsely chopped blanched hazelnuts Place the hazelnuts in a medium skillet over medium heat, stirring frequently, for 5-7 minutes, until the hazelnuts are golden brown. Immediately transfer nuts and oil to a large bowl; set aside skillet. Cool until just warm, about 10 minutes.
Step 4
While nuts and oil cool, cook 12 Medjool dates, cored and cut into quarters lengthwisein reserved skillet over medium-high heat, stirring occasionally and adding 2 tsp. More extra virgin olive oil If the pan is dry, cook until lightly charred in places, about 2 minutes. Transfer the dates to a plate.
Step 5
Add to 1 green onion, chopped, 3 cloves garlic, minced, Zest of 1 medium lemon, ¼ cup fresh lemon juice, ¼ cup red wine vinegar, 2 tbsp. Honey, 2 tsp. Dijon Mustardand 1 tsp. diamond crystals or ½ tsp. Morton’s Kosher Salt Add nuts and oil to bowl and mix; season vinaigrette generously freshly ground pepper.
Step 6
Add the dates and reserved green beans to the vinaigrette and stir to combine. Taste and season with more salt and pepper if needed. Transfer the mung bean mixture to a platter or large shallow bowl. Crumble ham into small pieces and sprinkle over green bean mixture.
To do ahead of time: Ham can be baked 4 hours ahead of time; cover loosely and store at room temperature. Green beans can be blanched 1 day ahead; pat dry, transfer to an airtight container and cool. Nuts can be cooked 1 day ahead; transfer to an airtight container with oil and store at room temperature.
