Watercress Salad with Prosciutto, Tangerines and Hazelnuts
This salad is an intriguing mix of strong flavors—sweet, peppery, earthy. The hazelnuts add richness, chef Govind Armstrong says, plus they “do their job as the texture police.”; He uses duck prosciutto here; it's easy to find in specialty-food stores, or you can substitute regular prosciutto.
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