Smoked Duck And Walnuts With Winter Greens

Recipe Ingredients

1/3 cup	78ml	Fresh tangerine juice
		= (or orange juice)
1/4 cup	59ml	Walnut oil
		= (or extra-virgin olive oil)
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Raspberry vinegar
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
5		Tangerines or 3 oranges
3		Belgian endive - trimmed, and
		Thinly sliced crosswise
3 cups	711ml	Bite-size pieces frisee lettuce
3 cups	711ml	Bite-size pieces radicchio
1		Watercress - thick stems trimmed
4 oz	113g	Smoked duck breast - cut thin strips
		= (or smoked turkey breast)
1/2		Red onion - thinly sliced
		Into rings
2/3 cup	97g / 3.4oz	Walnut halves - toasted
1/3 cup	36g / 1.3oz	Fresh pomegranate seeds

Recipe Instructions

Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.)

If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisee, radicchio, and watercress in large bowl with enough dressing to coat.

Divide salad among 8 plates. Top each with smoked duck, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2001

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