Arugula Salad With Smoked Duck Breast Cherries And... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This simple appetizer is a study in balance: the smoky meatiness of the duck, the tartness of the cherries, the sharpness of the cheese, and the peppery arugula. Ingredients:
4 large handfuls arugula |
4 tbsp hazelnut oil |
4 tbsp champagne vinegar |
2 tsp dijon mustard |
1/2 cup dried cherries |
4 tbsp sugar |
2 smoked duck breast, cold, thinly sliced (smoked duck breast is available at most gourmet food markets, like whole foods, or online) |
1/4 cup hazelnuts, roasted and finely chopped (i like to make a dust with mine) |
1 cup very sharp, good aged cheddar (i used something called robusto, a hard aged gouda, which i also bought from whole foods) |
kosher salt |
Directions:
1. Place the dried arugula in a bowl and set aside.
2. Place the hazelnut oil, vinegar, mustard, sugar, and cherries in a small saucepan over medium heat and stir with a whisk until warm (not boiling - 3 minutes or so). Pour over the arugula, sprinkle with a little salt, and toss to coat.
3. Place the arugula on a plate and top with the duck slices. With a vegetable peeler, peel thin slices of the cheddar or gouda over the salad.
4. Top with the chopped hazelnuts and a little extra dressing, adding any cherries to the plate that did not cling to the greens. Sprinkle everything with a little kosher salt.
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