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Smoked Duck Salad
To serve – 4
Preparation time- 15 minutes
Cooking time – 5 minutes
A really delicious dressing for a very quick starter.
2 small smoked duck breasts, thinly sliced 2 heads of chicory, leaves separated 100 g/3 ½ oz rocket Small handful baby spinach 1 pomegranate, seeds removed 55 ml/ 2 fl oz walnut oil 2 tbsp olive oil 2 tbsp pomegranate molasses 1 tbsp balsamic vinegar 55 g/2 oz flaked almonds Salt and freshly ground black pepper
- Divide the duck, chicory leaves, rocket and spinach among four serving plates. Scatter with the pomegranate seeds.
- Whisk together the walnut oil, olive oil, pomegranate molasses, balsamic vinegar and seasoning in a small bowl for a quick dressing.
- Spoon the dressing over the salad and top with the flaked almonds and a little more black pepper before serving.
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