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How to make Watercress and fig salad

Yield = 2
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1/4 cup (45g) hazelnuts
  • 1/3 cup (80ml) balsamic vinegar
  • 2 cups watercress sprigs
  • 2 ripe figs, broken into quarters
  • 1 tablespoon hazelnut oil (see note)

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.