Ingredients
1 thinly sliced shallot (about 1/2 cup)
2 tablespoons balsamic vinegar
Coarse salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 bunches watercress (about 12 ounces)
1/2 cup hazelnuts (about 2 ounces), toasted, skins rubbed off with a damp kitchen towel, coarsely chopped
Preparation
Stir shallot, vinegar, and a pinch of salt in a bowl; let stand until softened, about 25 minutes. Slowly pour in oil, whisking; season with salt and pepper.
Toss together watercress, hazelnuts, and dressing in a salad bowl; season with salt and pepper. Serve immediately.
