Spring Salad

Watercress Salad with Sautéed Rhubarb, Roasted Hazelnuts and  Honey Elderflower Dressing.

Ingredients (Serves 2)
For the salad:
- 2 big handfuls of fresh watercress and mâche, washed and trimmed
- 1 stalk of rhubarb, cut into ½ inch slices
- 1 tsp butter or olive oil
- ¼ cup hazelnuts, roughly chopped and toasted
- Flaky sea salt, to taste
For the dressing:
- 2 tsp honey ( I used fireweed honey)
- 1 tbsp elderflower vinegar 
- 3 tbsp olive oil
- Pinch of salt

In a cast iron pan, melt a small amount of butter or warm olive oil over medium heat. Add rhubarb slices and cook for 2-3 minutes, just until  slightly softened. Remove from heat before they turn to
mush, you want them to still hold their shape.

Make the Dressing:
Whisk together the honey, elderflower vinegar, olive oil, and a pinch of salt until smooth and emulsified.

Place the watercress in a large bowl. Scatter the warm rhubarb and toasted hazelnuts over the greens. Drizzle with dressing just before serving and toss gently.