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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A great main dish salad! If you don't have a cooked Chinese duck, chicken will do as well and even some roast turkey breast works well here Ingredients:
dressing |
1 teaspoon sea salt |
1 teaspoon dijon mustard |
1 tablespoon hoisin sauce |
1 tablespoon honey |
2 tablespoon fresh lemon juice |
1/3 cup fresh orange juice |
2 tablespoon balsamic vinegar |
2 tablespoon extra virgin olive oil |
1/4 cup walnut oil |
salad |
breast from 1 roasted chinese duck, skin and bones removed |
or roasted chicken or turkey |
3 large oranges |
1 cup strawberries |
8 to 9 cup. mixed salad greens |
1 bunch watercress, stems removed |
1 sweet onion half, thinly sliced |
2/3 cup toasted macadamia nuts |
Directions:
1. dressing:
2. In a small bowl or food processor, mix sea salt, mustard, hoisin sauce, and honey.
3. Stir in lemon juice, orange juice and vinegar.
4. Gradually whisk in olive oil, then macadamia nut oil (or add oils slowly while processor is running).
5. Dressing can be made one day ahead.
6. Cover and refrigerate.
7. Bring to room temperature and whisk before using.
8. salad
9. Slice duck breast thinly and set aside between two layers of paper towels.
10. Cut off peel and white pith from oranges.
11. Working over a bowl to catch the juice, cut between membranes to release orange segments.
12. Place segments in a bowl and set aside.
13. Clean strawberries and remove stems.
14. If they are larger than bite-size, cut in half.
15. Toss salad greens and watercress with just enough dressing to coat.
16. Divide greens among 4 dinner plates.
17. Top each salad with duck slices, orange segments, and strawberries.
18. Sprinkle with onion slices and macadamia nuts.
19. Drizzle with a little of the remaining dressing.
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