From: The Sitting Room, Seattle.
Yield: 4 servings.
2 cups (2 qt.) mixed greens
3/4 lb. smoked duck breast, thinly sliced and warm
2 cups red seedless California grapes, halved
1/2 cup hazelnuts, toasted (1/8 cup per salad)
DRESSING:
1/4 cup fresh orange juice
1 tsp. orange zest
1/4 cup olive oil large splash of sherry vinegar
2-3 tsp. pomegranate molasses
to taste, salt and pepper
Toss greens in dressing. Arrange warmed duck slices and sliced grapes over dressed greens. Sprinkle hazelnuts over top. Garnish with orange zest.
Photo Credit: California Table Grape Commission