Watercress Salad with Strawberries and Hazelnuts
Ingredients
- 2 bunches watercress , washed and bottom of stems cut off (arugula and spinach also work nicely)
- 1/2 cup red onion , cut in half and thinly sliced
- 3/4 cup fresh strawberries , sliced
- 1/4 cup toasted hazelnuts , see instructions
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 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.
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