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1
Bring a small pot of salted water to boil, then blanch beans for 2 to 3 minutes, until just tender. Transfer with tongs to a baking sheet to cool.
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2
Make balsamic vinaigrette: Using a mortar and pestle, pound oregano, garlic, and a scant 1/4 tsp. salt to a paste (or chop garlic and oregano, sprinkle with the salt, mince, and mash into a paste with the flat side of a chef's knife). Transfer to a small bowl and pour in vinegars. Whisk in olive oil and taste for balance and seasoning.
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3
Whisk hazelnut oil, lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop half of hazelnuts and stir into dressing; coarsely chop the rest and stir in. Drizzle hazelnut dressing over haricots verts, season with salt and pepper, and toss together.
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4
Hold heirloom tomatoes on their sides and cut into 1/4-in.-thick slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half the balsamic vinaigrette. Scatter with arugula leaves.
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5
Stir cherry tomatoes into remaining vinaigrette in bowl and season with salt and pepper. Pile in center of platter, then top with haricots verts. Spoon on a few dollops of creme fraiche and sprinkle about a third of pistou onto and around salad (serve the rest alongside).
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6
*Find with the oils in well-stocked grocery stores.
