Watercress Salad with Prosciutto, Tangerines and Hazelnuts Recipe

Watercress Salad with Prosciutto, Tangerines and Hazelnuts Recipe

  • 1/2 cup hazelnuts
  • 4 tangerines
  • 2 tablespoons sherry vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1 small shallot, minced
  • 1/4 teaspoon fresh chopped thyme
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons hazelnut oil
  • 1/4 teaspoon truffle oil (optional)
  • Salt and freshly ground pepper
  • 3 bunches watercress, thick stems removed
  • 1 3/4 cups loosely packed flat-leaf parsley leaves
  • 3/4 pound thinly sliced prosciutto, preferably duck prosciutto
  1. Preheat the oven to 350 degrees F. Spread the hazelnuts in a pie plate and toast for about 10 minutes, or until fragrant. Let the nuts cool slightly, then coarsely chop.
  2. 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.
  3. In a bowl, whisk the sherry vinegar with the balsamic vinegar, honey, shallot and thyme. Whisk in the olive oil, hazelnut oil and truffle oil in a slow stream. Season the dressing with salt and pepper.
  4. Add the watercress and parsley to the tangerine sections and toss. Add 1/3 cup of the dressing and toss well. Arrange the salad on a large platter; arrange the prosciutto decoratively around the salad. Sprinkle with the toasted hazelnuts and serve with the remaining dressing.
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