The Royal Ridge Fruit FamilyStoneridge Orchards

Healthy Salads

Duck Salad with Blueberries & Walnut Vinaigrette

Ingredients

  • 3 whole duck breasts
  • 2 fresh ripe Anjou pears
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3 stalks of celery
  • ½ cup chopped walnuts
  • cup slivered almonds
  • ½ cup white wine vinegar
  • 1 tablespoon of dijon mustard
  • 1- 4 oz bag of Stoneridge Orchards Blueberries
  • ½ cup walnut oil
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 4 to 6 cups fresh greens of your choice


Directions

  1. Score fat cap of Duck breast, season with salt and pepper, grill the duck breasts, fat side down until they are cooked through, let breasts rest for at least 5-10 minutes, slice the breasts at an angle and place on top of the salad.
  2. Wash the vegetables.
  3. Chop peppers, and celery and mix with salad greens.
  4. Dressing/Vinaigrette Reconstitute dried blueberries in warm water until plump, add dijon, vinegar, salt and pepper and whisk oil in until vinaigrette is emulsified.
  5. Add the walnuts, almonds, dried blueberries, and duck.
  6. Toss to mix.
  7. In a small bowl, whisk together the dressing ingredients.
  8. Pour over the salad and toss.
  9. Serves 4 to 6