Fill 2 large sauce pans with water and bring to a boil.
Wash and trim the ends of the french green beans and snow peas.
Once the water is boiling, add the french beans to the water and blench for 4-5 minutes, stir a few times. Transfer to a colander, drain all the water and cool down under very cold tap water. Drain completely.
Add the snow peas to the second sauce pan of boiling water, blench for 2 minutes, stir gently a few times. Transfer to a colander, drain all the water and cool down under very cold tap water. Drain completely.
If you bought unskinned and toasted hazelnuts, chop them, if no, preheat oven to 350F, scatter the hazelnuts over a baking sheet and toast in the oven for 10 minutes. Remove from oven, cool down and with a kitchen towel, rub well to remove the skin, chop and set aside.
In a small bowl mix the olive oil, walnut oil and orange juice, set aside.
Unskin and slice the persimmons.
In a large salad bowl, add the french beans, snow peas, sliced persimmon, minced garlic, orange zest, lemon zest and the oil mixture. Season with salt and pepper and toss gently.