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Smoked Duck Salad with Plums & Apricots


INGREDIENTSducksalada3

Dressing:
  • 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

Salad:
  • 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

DIRECTIONS

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

Salad:
  • 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


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