Smoked Duck and Walnuts with Winter Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Smoked duck adds elegance to this salad. Smoked turkey would also work well. 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 |
5 tangerines or 3 oranges |
3 heads of belgian endive, trimmed, 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* or smoked turkey breast, cut into thin strips |
1/2 red onion, thinly sliced into rings |
2/3 cup walnut halves, toasted |
1/3 cup fresh pomegranate seeds |
Directions:
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.)
2. 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.
3. 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.
4. * Available at Joie de Vivre (800-648-8854), D'Artagnan (800-327-8246), and Sugartown Smoked Specialties (800-432-1039).
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