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Peppery watercress pairs beautifully with the sweetness of strawberries and earthy flavor of toasted hazelnuts. Served with a red wine vinaigrette.
Preheat the oven to 350ºF.
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
Adapted from Wishful Chef.
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