Preparation: 10 minutes Cooking: 30 minutes Serves: 4
12 shallots, peeled
4tbsp balsamic vinegar
1 sprig of thyme
1tbsp olive oil
2 tbsp whole, blanched hazelnuts
150g brie, sliced
Heat the oven to 220C/200C fan/Gas 7. Put the shallots in a small roasting tin. In a small bowl whisk together the balsamic vinegar, thyme leaves, oil and sugar and season with salt and pepper. Drizzle the dressing over the shallots, cover with foil, and roast in the oven for 30 minutes, basting twice.
Meanwhile toast the hazelnuts in a dry frying pan until golden all over, roughly chop and set aside.
Once the shallots are cooked allow to cool for 5 minutes, tip the watercress onto a serving plate and arrange the shallots and brie over the top. Scatter with the hazelnuts and dress with the balsamic juices from the shallot pan.