Smoked Duck And Walnuts With Winter Greens

Smoked Duck And Walnuts With Winter Greens
Smoked Duck And Walnuts With Winter Greens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/3

    cup fresh tangerine juice (or orange juice)

  • 1/4

    cup walnut oil (or extra-virgin olive oil)

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon balsamic vinegar

  • 1

    tablespoon raspberry vinegar

  • 1

    teaspoon Dijon mustard

  • 1/2

    teaspoon paprika

  • 1/2

    teaspoon sugar

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 5

    tangerines or 3 oranges

  • 3

    heads Belgian endive trimmed, and thinly sliced crosswise

  • 3

    cups bite-size pieces frisée lettuce

  • 3

    cups bite-size pieces radicchio

  • 1

    bunch watercress thick stems trimmed

  • 4

    ounces smoked duck breast cut thin strips (or smoked turkey breast)

  • 1/2

    red onion thinly sliced

  • into rings

  • 2/3

    cup walnut halves toasted

  • 1/3

    cup fresh pomegranate seeds

Directions

Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.) If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat. Divide salad among 8 plates. Top each with smoked duck, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing. This recipe yields 8 servings.

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