Watercress, fennel & mandarin salad

By franny-2

Ingredients

• 1/4 cup pine nuts
• 8 cups watercress, about 2 bunches
• 1/2 fennel bulb, thinly sliced
• 8 slices prosciutto
• 2 284-ml cans mandarin orange segments, drained
• 2 tbsp extra-virgin olive oil
• 2 tbsp white-wine vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard

Details

Servings 6

Preparation

Step 1

1.Preheat oven to 350F. Place nuts in an even layer on a baking sheet. Toast in centre of oven until golden, 3 to 4 min.

2.Trim and discard tough stems from watercress. Wash and drain. Pat dry. Divide among 8 salad plates. Scatter with fennel, prosciutto and orange segments
.
3.Whisk oil with vinegar, honey and Dijon in a small bowl. Drizzle over salads. Garnish with toasted pine nuts.