North Fork Harvest Salad Recipe

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North Fork Harvest Salad
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Ingredients:

Directions:

  1. To caramelize the pears: Cut each pear into 8 wedges. Melt the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool.
  2. To make the vinaigrette: Place the pumpkin in a saucepan. Add 2 inches of water. Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes.
  3. Transfer the pumpkin to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender on, add the honey, then the lemon juice, oil, and orange juice. Season with the salt and pepper.
  4. To cook the duck: Preheat the oven to 450 degrees F.
  5. Trim any excess fat from the duck breasts. Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
  6. Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain the fat from the skillet then transfer the skillet to the oven. Roast for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off.
  7. To prepare the goat cheese: Beat the eggs in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
  8. Heat the olive oil in a medium skillet over medium heat. Fry the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
  9. To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired.
  10. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 697.81 Kcal (2922 kJ)
Calories from fat 450.28 Kcal
% Daily Value*
Total Fat 50.03g 77%
Cholesterol 97.11mg 32%
Sodium 991.82mg 41%
Potassium 317.07mg 7%
Total Carbs 60.19g 20%
Sugars 45.24g 181%
Dietary Fiber 3.19g 13%
Protein 7.72g 15%
Vitamin C 12.3mg 21%
Vitamin A 0.1mg 2%
Iron 2.6mg 15%
Calcium 78.1mg 8%
Amount Per 100 g
Calories 248.79 Kcal (1042 kJ)
Calories from fat 160.54 Kcal
% Daily Value*
Total Fat 17.84g 77%
Cholesterol 34.62mg 32%
Sodium 353.61mg 41%
Potassium 113.05mg 7%
Total Carbs 21.46g 20%
Sugars 16.13g 181%
Dietary Fiber 1.14g 13%
Protein 2.75g 15%
Vitamin C 4.4mg 21%
Iron 0.9mg 15%
Calcium 27.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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