Nectarine And Watercress Salad With A Fig-Strawberry Vinaigrette

• For the Salad:
• 2 bunches watercress, leaves and tender stems
• 2 nectarines, thinly sliced in moon-shapes
• 3/4-1 cups cherry tomatoes, halved
• 2 japanese (or persian) cucumbers, thinly sliced at a diagonal
• 1/4 cup toasted hazelnuts
• For the Dressing:
• 1/4 Fig-Strawberry vinegar (see below)
• 1 shallot, thinly sliced in rings
• 1 overly riped nectarine, peeled and diced
• 2 tablespoons olive oil or grapeseed oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

1. For the Fig-Strawberry Vinegar: 1 teaspoon of fig-strawberry jam, 1-2 tablespoons of red wine vinegar/sherry vinegar, dash of rice wine vinegar.
2. For the dressing: Pour fig-strawberry vinegar over shallots. Let it sit on the counter for 10 minutes. Place the rest of the ingredients into a food processor to blend. Once vinegar-shallot is done, add the vinegar reserving the shallots. Season with salt and pepper to desired taste.
3. Toast hazelnuts: In a dry pan toast on low-medium until slightly blistered. Put on a tea towel and roll until skin comes off. Roughly chop. Reserve to top the salad.
4. For the salad: Toss all salad ingredients together into a large bowl. Drizzle vinaigrette to coat, add reserved shallots (if desired), and toasted hazelnuts before serving.

salad, bunches, nectarines, cherry tomatoes, japanese, hazelnuts, vinegar, shallot, overly riped nectarine, olive oil, salt, freshly ground black pepper

Taken from food52.com/recipes/29088-nectarine-and-watercress-salad-with-a-fig-strawberry-vinaigrette (may not work)