Fire, Arugula, Salads, Duck salad

Salad with dried duck and raspberries

Ingredients

  • arugula 30 g
  • dried duck 40 g
  • asparagus 15 g
  • pigeon 10 g
  • strawberries 10 g
  • dried cherry 5 g
  • raspberry 40 g
  • olive oil 300 ml
  • vegetable oil 200 ml
  • Dijon mustard 150 ml
  • honey 150 ml
  • sugar 30 g
  • balsamic vinegar 50 ml
  • lemon juice 30 ml
  • pepper 2 g
  • salt 2 g

Cooking

Step 1

To prepare the sauce, mix olive and vegetable oils. In a separate bowl, mix mustard, honey, sugar, vinegar, lemon juice, salt, pepper and beat with a whisk. Then pour the oil mixture into the resulting mass, stirring slowly.

Step 2

Arrange the arugula on a plate and pour over half of the sauce. Spread the pre-cut duck and stewed asparagus in an even layer and cover with berries. Top with sauce.

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