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Smoked Duck Salad with Plums & Apricots

• 2 Tbsp seasoned rice vinegar
• 2 Tbsp chopped shallot
• 1 Tbsp chopped peeled fresh ginger
• 1/4 tsp wasabi powder (horseradish powder)*
• 1/3 cup vegetable oil   #13720

• 6 oz frisée, torn (about 2 heads)
• 1/2 cup chopped salted roasted peanuts, divided
• 2 Plums, halved, pitted, thinly sliced
• 3 Apricots, halved, pitted, thinly sliced
• 3/4 Lb smoked duck breast, sliced   #35310
• 3 basil sprigs, leaves torn, stems discarded
• 1/4 cup chopped green onions   #87040

• Puree vinegar, shallot, ginger, and wasabi powder in mini processor.
• Gradually add oil; puree.

• Toss frisée and 1/4 cup peanuts in medium bowl with enough dressing to coat.
• Divide salad among plates.
• Arrange Pluots and duck over frisée. Spoon more dressing over salad.
• Sprinkle with basil, green onions, and remaining peanuts.
• Serves 4 meal salads