Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8
© James Baigrie

How to Make It

Step 1    

Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 10 minutes, or until fragrant. Let the nuts cool slightly, then coarsely chop.

Step 2    

Meanwhile, peel the tangerines, removing all the bitter white pith; if using oranges, peel with a sharp knife. Working over a large bowl, cut in between the membranes to release the citrus sections.

Step 3    

In a bowl, whisk the sherry vinegar with the balsamic vinegar, honey, shallot and thyme. Whisk in the olive oil, hazelnut oil and truffle oil in a slow stream. Season the dressing with salt and pepper.

Step 4    

Add the watercress and parsley to the tangerine sections and toss. Add 1/3 cup of the dressing and toss well. Arrange the salad on a large platter; arrange the prosciutto decoratively around the salad. Sprinkle with the toasted hazelnuts and serve with the remaining dressing.

Make Ahead

The recipe can be prepared a day ahead through Step 3. Keep the hazelnuts at room temperature; refrigerate the oranges and dressing separately.

Suggested Pairing

Italy's Soave DOC, once mostly known for dull, mass-produced wines, has had a renaissance in recent years. Today it's making fresh, expressive wines that have both the richness to match the nuts and prosciutto and the tanginess to pair well with the tangerines.

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