Watercress Salad with Prosciutto, Tangerines and Hazelnuts

Ingredients

• 0.5 cup(s) hazelnuts
• 4 tangerines or 2 navel oranges
• 0.75 pound(s) thinly sliced prosciutto
• 3 large bunches of watercress
• 1 tablespoon(s) white balsamic vinegar
• 2 tablespoon(s) hazelnut oil
• 1.5 teaspoon(s) honey
• + 7 more ingredients
• • 1 small shallot
  • 0.25 teaspoon(s) finely chopped thyme
  • 0.25 cup(s) extra-virgin olive oil
  • 0.25 teaspoon(s) truffle oil
  • 1.75 cup(s) loosely packed flat-leaf parsley leaves
  • 2 tablespoon(s) sherry vinegar
  • Salt and freshly ground pepper

1. Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 10 minutes, or until fragrant. Let the nuts cool slightly, then coarsely chop. 2. Meanwhile, peel the tangerines, removing all the bitter white pith; if using oranges, peel with a sharp knife. Working over a larg...

View full recipe at Food & Wine