Seared Duck Breast Salad with Raspberry Vinaigrette - Swerve Sweetener

By [e-mail]

Ingredients

• Seared Duck Breast Salad:
• 3/4 cup fresh raspberries (frozen is fine too, just thaw first)
• 1/4 cup water
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 shallot, chopped
• 1 tbsp granulated Swerve Sweetener
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 4-6 ounce boneless duck breast halves
• Salt and pepper to taste
• 10 ounce bag baby spinach
• 4 ounces fresh goat cheese, crumbled
• 1/2 pint fresh raspberries
• 1/2 cup pecan halves

Preparation

Step 1

Set a fine mesh sieve over a bowl.

Combine raspberries and water in a blender and blend until smooth. Pour mixture into sieve and strain, pressing on solids to release as much juice as possible. Return juice to blender and discard solids.

Add olive oil, red wine vinegar, chopped shallot, Swerve, mustard, salt and pepper and blend until well combined.

Refrigerate until ready to use.