Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Sherry vinegar or tarragon vinegar

  2. 1 Shallot - finely diced

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 2 tablespoons 30ml Roasted hazelnut oil

  5. 1/4 cup 59ml Light olive oil Freshly-ground black pepper - to taste Salad

  6. 1/4 cup 36g / 1 1/3oz Toasted hazelnuts - coarsely chopped

  7. 3 Pears Salt - to taste

  8. 3 tablespoons 45ml Hazelnut Vinaigrette - (to 4 tbspns)

  9. 3 Handfuls of watercress - stems removed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Hazelnut Vinaigrette: Combine the vinegar, shallot and salt in a medium bowl and set aside for 15 minutes. Add the hazelnut and olive oils and whisk well until the dressing is thick and smooth. Season with pepper to taste. Taste and adjust the amount of vinegar or oil if needed. (Makes about 1/2 cup) For the Salad: Core pears and thinly slice lengthwise. Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly. Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens. This recipe yields 4 servings. Each serving: 293 calories; 233 mg sodium; 0 cholesterol; 24 grams fat; 21 grams carbohydrates; 2 grams protein; 2.67 grams fiber.


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