Description
A vibrant salad with juicy duck, sweet oranges, and tart pomegranate. Easy to assemble for a stunning appetizer or light lunch.
Ingredients
Units
Scale
- 7 oz (200 g) baby spinach leaves
- 2 oranges
- 1 small red onion
- 1 roasted duck
- 1 pomegranate seeds
- 1 punnet red currants
- 1 small bunch mint
- 3 oz (80 g) roasted hazelnuts
- 1 tablespoon top quality extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon freshly squeezed orange juice
- 1/2 teaspoons honey
- Salt flakes and freshly ground pepper
Instructions
- Arrange spinach leaves on a large platter. Arrange orange slices and onion on top. Arrange duck pieces on top.
- Sprinkle over pomegranate seeds, plus mint and hazelnuts if using.
- Make dressing by whisking olive oil, vinegar, juice, and honey in a small cup and spooning it over the salad.
- Season to taste and serve. Mix the salad at the table.
Notes
- To maximize the duck’s flavor, let it rest at room temperature for 15-20 minutes before slicing.
- If pomegranate seeds are unavailable, substitute dried cranberries or cherries for a similar tartness.
- For longer storage, keep the duck and dressing separate, combining just before serving to prevent the salad from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70