- Yield: 4 servings
Peach and Duck Salad with Basil Dijon Vinaigrette
Recipe courtesy of Dominick Laudia, Executive Chef, Boca Grove Golf & Tennis Club, Boca Raton, Fla.
Ingredients
- For Peach Salad
- peach halves - 4, diced
- red onion - 2 ozs., finely diced
- avocado - 2, diced
- cherry tomatoes - 1 cup, cut in half
- pecans - 1 cup
- mixed greens - 4 cups
- goat cheese - 1 cup, crumbled
- For Dressing
- egg yolk - 1
- dijon mustard - 1 tsp.
- white balsamic vinegar - 3 Tbsps.
- salad oil - 1/2 cup
- basil - 2 ozs., chopped
- salt - as needed
- pepper - as needed
- For Duck
- boneless duck breast - 2
- salt - as needed
- pepper - as needed
Instructions
For Peach Salad
- Whisk egg yolk, mustard and vinegar together in a bowl.
- Slowly whisk in oil; season with basil and salt and pepper.
- Combine all salad ingredients and toss with dressing.
For Duck
- In a non-stick skillet, add seasoned duck breast, skin-side down.
- On a lower temperature, cook duck until skin is crisp; turn over and cook the other side for three minutes.
- Remove from pan and allow the duck to cool.
For Plating
- Place salad on a plate and slice the duck thin on bias; arrange around salad.
