Watercress Salad With Strawberries And Toasted Hazelnuts

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Spread the hazelnuts out on a small cookie sheet and roast for 10-15 minutes, tossing occasionally to prevent burning. When toasted and blistery, remove them from the oven and pour them onto a clean kitchen towel. Wrap them and allow them to steam for a minute, then rub them in the kitchen towel to remove the skins (note, not all of the peel will come off).

3. 3

   In a small bowl, combine the olive oil, vinegar, honey, salt and pepper and stir until the salt is dissolved.

4. 4

   Place the watercress, red onion, strawberries and hazelnuts in a bowl, pour the dressing over and toss to coat.

5. 5

   Serve immediately

6. 6

   Adapted from Wishful Chef.

* Per serving · 4 servings · Values may vary.