Watercress Salad With Strawberries And Toasted Hazelnuts

• 1/4 cups Toasted Hazelnuts (see Instructions)
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Honey
• 1/4 teaspoons Salt
• 1 pinch Freshly Ground Black Pepper
• 2 bunches Watercress, Washed And Bottom Of Stems Removed (arugula And Spinach Work Nicely As Well)
• 1/2 cups Red Onion, Cut In Half And Then Thinly Sliced
• 3/4 cups Fresh Strawberries, Sliced

1. Preheat the oven to 350u0b0F.
2. Spread the hazelnuts out on a small cookie sheet and roast for 10-15 minutes, tossing occasionally to prevent burning. When toasted and blistery, remove them from the oven and pour them onto a clean kitchen towel. Wrap them and allow them to steam for a minute, then rub them in the kitchen towel to remove the skins (note, not all of the peel will come off).
3. In a small bowl, combine the olive oil, vinegar, honey, salt and pepper and stir until the salt is dissolved.
4. Place the watercress, red onion, strawberries and hazelnuts in a bowl, pour the dressing over and toss to coat.
5. Serve immediately
6. Adapted from Wishful Chef.

ubc, ubc, red wine vinegar, honey, ubc, freshly ground black pepper, bunches, red onion, fresh strawberries

Taken from tastykitchen.com/recipes/salads/watercress-salad-with-strawberries-and-toasted-hazelnuts/ (may not work)