Watercress and fig salad Recipe

Watercress and fig salad Recipe

Ingredients of Watercress and fig salad Recipe

1/4 cup (45g) hazelnuts

1/3 cup (80ml) balsamic vinegar

2 cups watercress sprigs

2 ripe figs, broken into quarters

1 tbs hazelnut oil (see note)

Preparation of Watercress and fig salad Recipe

Preheat oven to 200°C. Place hazelnuts in a roasting pan and cook for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove skins (this is easiest when hazelnuts are still warm). Cut hazelnuts in half and set aside.

Meanwhile, place vinegar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes or until reduced to 1 1/2 tbs. Set aside to cool.

Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.

Notes and Tips for Watercress and fig salad Recipe

Hazelnut oil is available from delicatessens. Substitute with macadamia nut oil.

Source : Taste.com.au