This fig watercress goat cheese salad will take you from summer to fall. It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier meal.
Preheat the oven to 350 degrees F.
Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until golden and fragrant. Place the roasted nuts on a kitchen towel and rub them against one another to remove the skin then roughly chop the nuts.
In a small prep bowl, whisk together olive oil, balsamic vinegar, honey and season with salt and pepper. Set the salad dressing aside.
To prep the watercress, discard any woody stalks. Wash and rinse them. Divide the watercress between four plates.
Quarter the figs and scatter them over the watercress.
Crumble the goat cheese and scatter the cheese, pomegranate seeds, and chopped hazelnuts over the watercress.
When ready to serve drizzle the balsamic dressing over the salad and serve immediately.