Smoked Duck Breast Salad with Pomegranate Molasses Vinaigrette
An easy and elegant starter.
Servings: 6 servings
Calories: 238kcal
Ingredients
Salad
- 6 cups mixed greens
- 1 6 oz smoked duck breast
- ¾ cup pomegranate kernels
- 1 shallot sliced thinly
- 1 red onion sliced thinly
- ½ cup walnuts whole or halved
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
Pomegranate dressing
- 1 ½ Tbsps pomegranate molasses
- 2 Tbsps red wine vinegar
- ½ tablespoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a dry non-stick skillet heat walnuts over medium heat. Stir often and watch carefully. When they start to brown and you can smell them they are done. This may take 8-10 minutes. Set walnuts aside to cool.
- Heat the 1 tablespoon olive oil and 1 tablespoon sherry vinegar in the skillet over medium heat. Saute shallot and red onion until golden and caramelized. Stir occasionally. This may take up to 20 minutes. Remove from heat and allow to cool.
- Mix all the vinaigrette ingredients together and shake well.
- Microwave the breast 2 minutes on high and then slice the duck breast thinly. Aim for about 18 slices. Allow duck to cool.
- Mix the greens, pomegranate kernels and walnuts together. Divide greens mixture among 6 plates. For each, top greens with ⅙ of onions. Arrange ⅙ of duck slices in the center of the greens on each plate.
- Drizzle dressing over the plates and serve.
Nutrition
Calories: 238kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 201mg | Fiber: 2g | Sugar: 7g | Vitamin A: 454IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg