- 1/2 cup hazelnuts
- 4 tangerines or 2 navel oranges
- 2 tablespoons sherry vinegar
- 1 tablespoon white balsamic vinegar
- 1 1/2 teaspoons honey
- 1 small shallot, minced
- 1/4 teaspoon finely chopped thyme
- 1/4 cup extra-virgin olive oil
- 2 tablespoons hazelnut oil
- 1/4 teaspoon truffle oil (optional)
- Salt and freshly ground pepper
- 3 large bunches of watercress, thick stems removed
- 1 3/4 cups loosely packed flat-leaf parsley leaves (from 1/2 bunch)
- 3/4 pound thinly sliced prosciutto, preferably duck prosciutto
How to make this recipe
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.
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.
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.
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.
The recipe can be prepared a day ahead through Step 3. Keep the hazelnuts at room temperature; refrigerate the oranges and dressing separately.
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.