The Pioneer Woman Tasty Kitchen
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Watercress Salad with Strawberries and Toasted Hazelnuts

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Level: Easy

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Description

Peppery watercress pairs beautifully with the sweetness of strawberries and earthy flavor of toasted hazelnuts. Served with a red wine vinaigrette.

Ingredients

  • ¼ cups Toasted Hazelnuts (see Instructions)
  • ¼ cups Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Honey
  • ¼ teaspoons Salt
  • 1 pinch Freshly Ground Black Pepper
  • 2 bunches Watercress, Washed And Bottom Of Stems Removed (arugula And Spinach Work Nicely As Well)
  • ½ cups Red Onion, Cut In Half And Then Thinly Sliced
  • ¾ cups Fresh Strawberries, Sliced

Preparation

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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