6 cups washed and dried mesclun salad greens |
3 asian pears, cored and peeled and cut into fine dice |
salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white balsamic vinegar |
salt and freshly ground black pepper |
6 skinless boneless duck breast halves |
2 tablespoons olive oil |
1/4 teaspoon each of ground cardamom, cloves, coriander and cumin |
1 cup peeled, seeded and julienned fresh tomatoes |
1 cup good flavored veal stock (store-bought) or chicken broth |
slivered black pitted olives, for garnish |