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Ingredientes
- 1 Tbsp. Dijon mustard
- 1 clv garlic, crushed
- 1/2 Tbsp. dry oregano
- 1Â 1/2 Tbsp. champagne vinegar
- 3 Tbsp. extra virgin olive oil
- Â Â Coarse salt and freshly cracked black pepper
- Â Â Salad
- 1 x green onion, minced
- 3 c. curly endive
- 2 c. torn escarole
- 1 c. cherry tomatoes, halved
- 2 x smoked duck breasts sliced across the grain into 1/2-inch thick slices
- 4 x clementines, peeled and segmented, and the juice squeezed from the membranes
Direcciones
- Whisk the mustard, garlic, oregano and vinegar in a small stainless steel bowl.
- Add in the oil, whisking to combine.
- Season and set aside.
- Salad:Mix together in a salad bowl the green onion, greens, tomatoes, 1/2 the duck meat, the clementine segments and juice.
- Add in the dressing and toss to combine.
- Serve with the remaining duck on top.
- You can purchase smoked duck at many high-end grocery stores. The rich, moist, flavourful meat is the perfect contrast to the tangy dressing, juicy clementines and pleasantly bitter greens. To segment the clementines, use a sharp paring knife to cut the peel and white pith from the fruit. Holding the fruit over a bowl with one hand, cut between the membranes to remove the segments.
- Yield is 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 59 | |
| Calories from Fat 36 | 61% |
| Total Fat 4.02g | 5% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 24mg | 1% |
| Potassium 131mg | 4% |
| Total Carbs 4.45g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.02g | 2% |
| Protein 1.96g | 3% |
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