Pink Grapefruit, Avocado, And Watercress Salad

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16 shelled hazelnuts

bunch of watercress

1 pink grapefruit

1 ripe avocado

8–12 slices of prosciutto

8–12 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

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