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Ingredients

1. 1/2 cup hazelnuts
2. 4 tangerines or 2 navel oranges
3. 2 tablespoons sherry vinegar
4. 1 tablespoon white balsamic vinegar
5. 1 1/2 teaspoons honey
6. 1 small shallot, minced
7. 1/4 teaspoon finely chopped thyme
8. 1/4 cup extra-virgin olive oil
9. 2 tablespoons hazelnut oil
10. 1/4 teaspoon truffle oil (optional)
11. Salt and freshly ground pepper
12. 3 large bunches of watercress, thick stems removed
13. 1 3/4 cups loosely packed flat-leaf parsley leaves (from 1/2 bunch)
14. 3/4 pound thinly sliced prosciutto, preferably duck prosciutto

Description

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Food & Wine