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Yield: 4 servings
Ingredients:
3/4 pound roasted duck breast
1/2 pound radicchio, end trimmed and roughly chopped
4 ounces Belgian endive, end trimmed and leaves separated
2 ounces arugula, tough stems removed
Vanilla-Shallot Vinaigrette, recipe follows
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 ounces Stilton, crumbled
2 tablespoons dried cherries or cranberries
Method:
Combine the radicchio, endive, arugula, pepper, and salt in a large bowl and toss well to combine. Add enough vinaigrette to coat and toss briefly again.
Add the cheese and cherries and toss. Divide among 4 salad plates. Fan duck breast over greens. Drizzle with remaining dressing and serve.
Vanilla-Shallot Vinaigrette
Yield: 3/4 cup
Ingredients:
4 whole shallots, about 3 ounces, peeled and stem ends removed
1 teaspoon olive oil
3/4 teaspoon salt
1/4 plus 1/8 teaspoon ground white pepper
1 vanilla bean
5 tablespoons extra-virgin olive oil
1 tablespoon Champagne vinegar
1/4 teaspoon freshly ground black pepper
Method:
Preheat the oven to 350 degrees F.
Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, 30 to 35 minutes. Remove from the oven and let cool. Thinly slice and place in a medium bowl.
Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots. Add the split vanilla pod, olive oil, vinegar, black pepper, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Toss with the Duck Salad, or as desired with other ingredients.
This recipe was featured on the Everything But the Quack Episode of Emeril Green.
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