Salad of Watercress and Hazelnuts

Mla101349_1205_roastduck_l

Ingredients in this Recipe

1 thinly sliced shallot (about 1/2 cup)
1/2 cup coarsely chopped hazelnuts (about 2 ounces), toasted, skins rubbed off with a damp kitchen towel
1/4 cup extra virgin olive oil
2 (about 12 ounces) watercress
2 tablespoons balsamic vinegar
Coarse salt
Freshly ground pepper

Recipe Preparation

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