Fill the large pot with water, add a pinch of salt, and bring it to a rolling boil.

Fill one large bowl with cold water and ice to prepare an ice bath.

Add the fresh green beans to the boiling water and cook for 2 minutes.

Transfer the cooked green beans to the ice bath and leave them until completely cool.

Score a shallow cross into the bottom of each blood peach using the paring knife.

Lower the scored blood peaches into the same boiling water and poach for 30 seconds.

Move the poached blood peaches to the ice bath and cool them briefly to stop the cooking.

Peel the cooled blood peaches and cut each peach into quarters.

Drain the chilled green beans thoroughly and arrange them on the serving platter.

Arrange the blood peach quarters over the green beans on the serving platter.

Crush the hazelnuts roughly with the chef's knife and scatter them over the salad.

Drizzle the whole-grain mustard vinaigrette over the salad and season with salt and chili flakes.