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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.