Warm Duck and Mushroom Salad
Warm Duck and Mushroom Salad
Ingredients
- 1/2 cup pecan or walnut pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- dash or two Tabasco
- 1 1/2 cups cooked rare to medium-rare duck breasts, thinly sliced
- 1/3 cup olive oil
- 2 cups mushrooms thinly sliced
- 2 garlic cloves minced
- 3 lemons juice only
- 1/4 cup fresh basil chopped
- 1/2 teaspoon Dijon mustard
- 4 iceberg lettuce wedges cut whole head into 4 wedges
- 1/3 cup gorgonzola cheese crumbled
- 1/2 red onion thinly sliced
- 1 cup diced tomato
Instructions
- Toss pecans with 1 tablespoon olive oil, kosher salt and Tabasco. Place on a baking sheet and place sheet in a preheated 325 degree oven. Toast pecans until darker brown, but not burnt. Remove from oven and cool.
- Heat 1/3 cup olive oil in a skillet over medium-high heat. Add mushrooms and garlic and saute for 3 –4 minutes. Mushrooms should still be a little firm. Stir in basil, mustard and sliced cooked duck. Heat to warm and blend ingredients.
- For each serving, place an iceberg wedge on a plate. Spoon mushroom and duck mixture over. Top with cheese, onion and tomato. Drizzle any remaining dressing over.
Nutrition
Serving: 4g