From: The Sitting Room, Seattle. Yield: 4 servings. 2 cups (2 qt.) mixed greens3/4 lb. smoked duck breast, thinly sliced and warm 2 cups red seedless California grapes, halved1/2 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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.