Watercress and Fig Salad
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 st…
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 1/4 cup (45g) hazelnuts
- 1/3 cup (80ml) balsamic vinegar
- 2 cups watercress sprigs
- 2 ripe figs, broken into quarters
- 1 tbsp. hazelnut oil
Method
- 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 tablespoons. Set aside to cool.
- Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.
