Watercress Salad with Prosciutto, Tangerines & Hazelnuts

By [e-mail]

Ingredients

• 1/2 C hazelnuts
• 4 tangerines or 2 navel oranges
• 2 T sherry vinegar
• 1 T balsamic vinegar
• 1 1/2 t honey
• 1 small minced shallot
• 1/4 t chopped thyme
• 1/4 C EVO
• 2 T hazelnut oil
• 1/4 t optional truffle oil
• Salt & ground pepper
• 3 large bunches watercress
• 1 3/4 C loosely packed Italian parsley leaves
• 3/4 lb. thinly sliced prosciutto

Details

Preparation time 45mins

Preparation

Step 1

Preheat oven 350. Spread hazelnuts in pie plate & toast @ 10 min. Let cool slightly, then coarsely chop.
Meanwhile, peel tangerines, removing white pith. Working over large bowl, cut in between membranes to release citrus sections.
In bowl, whisk sherry vinegar with balsamic vinegar, honey, shallot & thyme. Whisk in oils in slow stream. Season with salt & pepper.
Add watercress & parsley to tangerine sections & toss. Add 1/3 C dressing & toss well. Arrange salad on large platter arranging prosciutto decoratively around salad. Sprinkle with hazelnuts & remaining dressing.