Watercress Salad with Strawberries and Hazelnuts

Ingredients

• 2 bunches watercress (, washed and bottom of stems cut off (arugula and spinach also work nicely))
• 1/2 cup red onion (, cut in half and thinly sliced)
• 3/4 cup fresh strawberries (, sliced)
• 1/4 cup toasted hazelnuts (, see instructions)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt
• pinch of freshly ground pepper

Instructions

1. 1

   Preheat the oven to 350 degrees F.

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