Your Recipe

Recipe Instructions:

Ingredients
1/4 cup (45g) hazelnuts

1/3 cup (80ml) balsamic vinegar

2 cups watercress sprigs

2 ripe figs, broken into quarters

1 tbsp hazelnut oil

Methods
Step 1
Preheat oven to 200°C. Place hazelnuts in a roasting pan and cook for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove skins (this is easiest when hazelnuts are still warm). Cut hazelnuts in half and set aside.
Step 2
Meanwhile, place vinegar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes or until reduced to 1 1/2 tablespoons. Set aside to cool.
Step 3
Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.