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Pink Grapefruit, Avocado, and Watercress Salad
- 16 shelled hazelnuts
- bunch of watercress
- 1 pink grapefruit
- 1 ripe avocado
- 812 slices of prosciutto
- 812 wafer-thin slices of young romano (optional)
- 1 tablespoon minced parsley
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- sea salt and freshly ground black pepper
- 3 tablespoons (40ml) mild-tasting extra-virgin olive oil
- 3 tablespoons hazelnut oil
Directions:View on Epicurious
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