Grilled Duck Breast Salad with Champagne-Honey Vinaigrette |
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Prep Time: 11 Minutes Cook Time: 8 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Fresh cherries add a wonderful accent to this elegantly easy salad. A good rule of thumb for sweet, dark cherries: the darker the fruit, the sweeter it is. Ingredients:
4 (6-ounce) boneless duck breast halves, skinned |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1 (5-ounce) package herb salad mix |
1 1/2 cups pitted and halved cherries |
1/4 cup (1 ounce) crumbled blue cheese |
1/4 cup sliced almonds, toasted |
champagne-honey vinaigrette |
Directions:
1. Prepare grill to medium-high heat.
2. Sprinkle duck evenly with salt and pepper. Place on grill rack coated with cooking spray. Cook 4 minutes on each side or until desired degree of doneness; let stand 4 minutes. While duck grills, prepare Champagne-Honey Vinaigrette.
3. Slice duck breast thinly across the grain. Divide salad mix evenly on each of 4 plates. Top each serving with duck, cherries, blue cheese, and almonds. Drizzle Champagne-Honey Vinaigrette evenly over each serving.
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