Smoked Duck And Walnuts With Winter Greens
By á-170456
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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
Details
Servings 8
Preparation
Step 1
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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