Smoked Duck Salad
smoked duck, breast, fat removed, meat julienned
green beans, trimmed, and, blanched
head frisee, trimmed, and, washed
parmesan cheese, shaved
fresh cracked black pepper
tsp Dijon mustard
tsp fine sea salt
pinch freshly ground white pepper
Tbsp red wine vinegar
Tbsp sherry vinegar
cup grape seed oil
In a large stainless steel bowl, mix duck breast, green beans, and frisee with enough vinaigrette to coat. Add parsley and fresh cracked black pepper. Season.
Prepare House Vinaigrette.
In a mixing bowl, whisk together the mustard, salt, pepper and vinegar. Whisking constantly, very slowly drizzle the olive oil and grapeseed oil into the mixture. Store tightly covered in the refrigerator for up to one week.
This is a very versatile vinaigrette.