2 doz. roasted hazelnuts
2 lg. ripe avocados
8 to 12 tsp. hazelnut oil
1 or 2 lg. limes, quartered
Watercress sprigs

Spread shelled hazelnuts in a single layer in a shallow pan. Toast at 350 degrees for 15 minutes or when skins begin to split. When cool, rub nuts between your hands to remove skins.

Halve avocados lengthwise and remove pits. Place each half, cut side up, and spoon 2 to 3 teaspoons hazelnut oil into each. Garnish with 1 to 2 lime wedges, watercress, and nuts. Squeeze lime onto avocado. Serves 4.