- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This salad is an intriguing mix of strong flavors—sweet, peppery, earthy. The hazelnuts add richness, chef Govind Armstrong says, plus they "do their job as the texture police." He uses duck prosciutto here; it's easy to find in specialty-food stores, or you can substitute regular prosciutto. Terrific Green Salads
Ingredient:
- 1/2 cup hazelnuts
- 4 medium tangerines or 2 medium navel oranges
- 2 tablespoons sherry vinegar
- 1 tablespoon white balsamic vinegar
- 1 1/2 teaspoons honey
- 1 small shallot, minced
- 1/4 teaspoon finely chopped thyme
- 1/4 cup extra-virgin olive oil
- 2 tablespoons hazelnut oil
- 1/4 teaspoon truffle oil (optional)
- Salt and freshly ground pepper
- 3 large bunches of watercress, thick stems removed
- 1 3/4 cups loosely packed flat-leaf parsley leaves (from 1/2 bunch)
- 3/4 pound thinly sliced prosciutto, preferably duck prosciutto
