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Salad with dried duck and raspberries
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.
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
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Total Reviews: 0
This salad is expensive and takes time to prepare. But every minute and every ruble is worth it!
