1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 clove of garlic, crushed
2 tsp dijon mustard
salt and pepper to season
1 bunch of watercress, sprigs picked, rinsed
2 oranges, segmented
1/2 cup roasted hazelnuts, chopped
1. put oil, vinegar, garlic and mustard in a screw top jar. Season with salt and pepper, screw on lid and shake until combined.
2. Put watercress sprigs in a large bowl. Add orange segments, pour over dressing and toss to combine. Arrange salad on serving plate. Sprinkle with nuts and serve.
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