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Watercress and Hazelnut Salad

Light and easy to prepare, serve this salad along side your favourite protein.  Perfect served with a good steak and a glass of red wine for a quick, comforting mid week meal.

INGREDIENTS

150 g hazelnuts

1 large bunch watercress

4 golden, shallots, finely sliced

Sea salt and freshly cracked black pepper

3 tbsp french dressing

METHOD

1.  Toast the hazelnuts in a dry frying pan, tossing frequently  for 4-5 minutes.  Place in a clean teatowel and rub with your hands to assist the skins to peel off.  Coarsely chop and set aside.

2.  Wash the watercress and spin in a salad spinner.  Place the hazelnuts, watercress and shallots in  a serving bowl and season with salt and pepper.

3.  Dress the salad with the dressing and serve immediately.