NAPA CABBAGE and FILBERT SALAD

This salad evolved one year when buying salad greens was comparable to buying gold! It was so well received that it has become one of our favorites. We frequently use it during the holidays, when its intense red garnish is especially appealing.

1 cup whole filberts, toasted, the skins rubbed off and then split in half
4 cups thinly sliced Napa cabbage
1 small raw beet, coarsely grated
4 ounces {1/4 pound} thinly sliced ham, cut in julienne
6 tablespoons white wine vinegar
3 tablespoons filbert oil *
3 tablespoons vegetable oil
1 tablespoon minced whole green onion
2 tablespoons minced fresh parsley
1 large or 2 small cloves garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1 bunch watercress {for garnish}

Combine the vinegar, oils, green onion, parsley, garlic, mustard, salt, and sugar. Mix well. Toss the grated beet with 2 tablespoons of the dressing. In a separate bowl, toss the ham with 2 tablespoons of the dressing. Add the filberts and thinly sliced Napa cabbage to the ham. Mix well. Add 1/4 cup of the dressing and toss to coat, adding more dressing as necessary. Arrange the watercress around the rim of 4 salad plates. Place 1/4 of the salad in the middle of each of the plates and top with the grated beets.
Serves 4.

* Filbert oil, labeled as hazelnut oil, may be found on the specialty aisle of your grocery store.