1st in Quality & Service
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1st in Quality & Service |
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| Smoked Duck and Apple Salad with Dates and Pecans |
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| Ingredients | Weight | Measure | |
| Salad: | 12 oz. | ||
| Mixed Baby Greens | 15 oz. | ||
| Date Vinaigrette (recipe follows) | 3 oz. | ||
| Red Onions, thinly sliced | 1 lb 8 oz. | ||
| Tart Apples, peeled/cored/thinly sliced | 12 oz. | ||
| Smoked duck breast meat, shredded* | 6 oz. | ||
| Pecan Halves, toasted | 24 ea | ||
| Whole Pitted Dates | |||
| *substitute smoked turkey if desired | |||
| Vinaigrette: | |||
| Cider Vinegar | 1/3 cup | ||
| Honey | 1/4 cup | ||
| Extra-Virgin Olive Oil | 1 cup | ||
| Dates, chopped | 3 oz. | ||
| Mint, chopped | 1/3 cup | ||
| Salt, black pepper | to taste | ||
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Directions |
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| PART 1: Salad | |
| 1. For each serving, toss 1 oz. Greens with 1/2 Tbl Vinaigrette and plate | |
| 2. Scatter 1/4 oz. onions over greens | |
| 3. Arrange 2 oz. apple slices in concentric circle | |
| 4. Top with 1 oz. shredded duck and 1/2 oz. pecan halves | |
| 5. Cut 2 dates into slivers and sprinkle atop salad | |
| 6. Drizzle with 1 1/2 Tbl vinaigrette | |
| PART 2: Vinaigrette | |
| 1. Mix vinegar and honey together | |
| 2. Slowly whisk in oil | |
| 3. Stir in dates, mint and salt and pepper to taste | |
| 4. Let dressing stand at least 2 hours before using |