Watercress, Mushroom, and Hazelnut Salad

Here is a quick and easy salad that requires no cooking for those of us who would rather eat well than spend time in the kitchen.

Watercress, Mushroom, and Hazelnut Salad Recipe.

How To Make Watercress, Mushroom, and Hazelnut Salad.

Check below for printable version of Watercress, Mushroom, and Hazelnut Salad.

Watercress, Mushroom, and Hazelnut Salad

Print Recipe

Course Salad

Cuisine American

Keyword Food recipe, salad recipe, Watercress, Mushroom, and Hazelnut Salad

Ingredients

• 1-2 cloves garlic, finely chopped
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 Tbs (15 ml) balsamic or red wine vinegar
• 1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
• 1 tsp (5 ml) Dijon mustard
• 1/2 tsp (2 ml) honey
• Salt and freshly ground pepper to taste
• 1-2 bunches watercress
• 8 oz (225 g) white mushrooms, sliced
• 1/4 cup (60 ml) chopped hazelnuts (filberts)

Instructions

• In a small bowl whisk together the garlic, olive oil, vinegar, tarragon, mustard, honey, salt, and pepper. In a large bowl, toss the watercress with half the dressing and divide among 4 to 6 salad plates. Arrange the mushrooms on top of the watercress, drizzle with the remaining dressing, and sprinkle with the hazelnuts. Serve immediately. Serves 4 to 6.