For the nuts:
In a small frying pan
the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika
and salt, and gently toss to coat.
For the vinaigrette:
In a small bowl, combine the seasoned rice wine vinegar with the white wine vinegar
Add in the shallot, and a pinch of salt, and then stir. Add the oil in a thin stream, while whisking the mixture thoroughly with a fork or whisk
For the salad:
Arrange the sliced papaya on a serving plate, and pile the watercress greens
the salad with the vinaigrette, and garnish
with the whole spiced cashews.