Watercress, Fig and Hazelnut salad

A delicious, simple and quick salad for lunch. Our watercress is sprouting healthily.
90 g 4 oz hazelnuts
160 ml 5 fl oz balsamic vinegar
4 cups of watercress sprigs
4 ripe figs, break into quarters
1 Tblsp hazelnut or macadamia nut oil
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the hazelnuts in a roasting pan and cook for 5 minutes. Rub them in a tea towel to remove the skins. Cut the hazelnuts in half.
Place the vinegar in a small saucepan over a high heat and bring to the boil. Simmer for 5 minutes until reduced to 1 1/2 Tablespoons. Allow to cool.
Wash and dry the watercress.  Arrange on 4 serving dishes with the figs and hazelnuts. Drizzle with the balsamic vinegar and hazelnut oil.
Serves 4 people.

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