Watercress Salad with Prosciutto, Tangerines and Hazelnuts

Name: Watercress Salad with Prosciutto, Tangerines and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 414 milliliters loosely packed flat-leaf parsley leaves (from 1/2 bunch); 2 Tbsps hazelnut oil; 118 milliliters hazelnuts; 2 teaspoons honey; 59 milliliters extra-virgin olive oil; 340 grams thinly sliced prosciutto, preferably duck prosciutto; 8 servings Salt and freshly ground pepper; 1 small shallot, minced; 2 Tbsps sherry vinegar; 4 tangerines or 2 navel oranges; 0 teaspoons finely chopped thyme; 0 teaspoons truffle oil (optional); 3 large bunches watercress, thick stems removed; 1 Tbsp white balsamic vinegar

Need A mixture of sherry vinegar, watercress, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spread the hazelnuts in a pie plate and toast for about 10 minutes, or until fragrant.

Ingredients you will need

Hazelnuts

Spread

Toast

Let the nuts cool slightly, then coarsely chop.

Ingredients you will need

Nuts

Meanwhile, peel the tangerines, removing all the bitter white pith; if using oranges, peel with a sharp knife. Working over a large bowl, cut in between the membranes to release the citrus sections.

Ingredients you will need

Tangerine