2 bunches watercress, washed and bottom of stems cut off (arugula and spinach also work nicely)
½ cup red onion, cut in half and thinly sliced
¾ cup fresh strawberries, sliced
¼ cup roasted hazelnuts, see instructions
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
¼ teaspoon salt
A pinch of freshly ground pepper
Instructions
Preheat the oven to 350 degrees F.
Spread the hazelnuts out on a small cookie sheet and roast for 10-15 minutes, tossing occasionally to prevent burning. When toasted and blistery, remove them from the oven and pour them onto a clean kitchen towel. Wrap them and allow them to steam for a minute, then rub them in the kitchen towel to remove the skins (note, not all of the peel will come off).
In a small bowl, combine the olive oil, vinegar, honey, salt and pepper and stir until the salt is dissolved.
Place the watercress, red onion, strawberries and hazelnuts in a bowl, pour the dressing over and toss to coat.
Serve immediately
Recipe by The Daring Gourmet at https://www.daringgourmet.com/watercress-salad-with-strawberries-and-hazelnuts/