Desert Valley Date

        Smoked Duck and Apples Salad with Dates and Peacans

 

 
Ingredients
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
  
 
 

Directions
 
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