Watercress Salad

Name: Watercress Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 ½ lb washed and cleaned Watercress; 1 oz / ¼ cup Hazelnuts, toasted, peeled, crushed; ¼ cup Montana Mex, extra virgin Avocado oil; 3 tablespoons Honey; 1 tsp fresh Thyme, chopped; ½ tsp whole grain Mustard; 2 Lemons, juiced; ¼ tsp salt; To taste cracked Black Pepper

Make this Tonight - "From Farm to Field"

Prep Time
(minutes)

Cook Time
(minutes)

Servings

Make this Tonight/Watercress Salad

Ingredients

1 ½ lb washed and cleaned Watercress
1 oz / ¼ cup Hazelnuts, toasted, peeled, crushed
¼ cup Montana Mex, extra virgin Avocado oil
3 tablespoons Honey
1 tsp fresh Thyme, chopped
½ tsp whole grain Mustard
2 Lemons, juiced
¼ tsp salt
To taste cracked Black Pepper

Steps

In an oven set at 350, toast Hazelnuts for 10 min. Remove from oven and using a dry kitchen towel, massage exterior paper/skin away from the inner nut.
In a small bowl whisk together Honey, Thyme, Lemon juice, and Mustard. Slowly add Avocado
Oil while whisking. Check for seasoning and add salt and black pepper to taste.
In a medium bowl, drizzle dressing over Watercress, toss gently. Serve with crushed Hazelnuts as a topping.
To purchase Montana Mex oils and spices, check out MontanaMex.com