Fig watercress goat cheese salad

Ingredients

• 1 bunch of watercress, 8-10 oz
• 1 pint of figs
• 1/4 cup pomegranate seeds
• 4 oz goat cheese
• 2 tbsps roasted hazelnuts, roughly chopped
• 1/4 cup extra virgin olive oil
• 2 tbsps balsamic vinegar
• 1 tbsp honey
• Salt and freshly ground pepper to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until golden and fragrant. Place the roasted nuts on a kitchen towel and rub them against one another to remove the skin then roughly chop the nuts.

3. 3

   In a small prep bowl, whisk together olive oil, balsamic vinegar, honey and season with salt and pepper. Set the salad dressing aside.

4. 4

   To prep the watercress, discard any woody stalks. Wash and rinse them. Divide the watercress between four plates.

5. 5

   Quarter the figs and scatter them over the watercress.

6. 6

   Crumble the goat cheese and scatter the cheese, pomegranate seeds, and chopped hazelnuts over the watercress.

7. 7

   When ready to serve drizzle the balsamic dressing over the salad and serve immediately.