Duck salad with aged cheddar dressing

Ingredients

Salad:

• 340 g (12 oz.) spring mix or spinach
• 4 cooked duck breasts, thickly sliced
• 125 mL (1/2 cup) green beans, trimmed and blanched
• 12 cherry tomatoes, halved
• 2 avocados, sliced
• 250 ml (1 cup) shredded Old Cheddar cheese

Dressing:

• 60 ml (1/4 cup) milk
• 60 ml (1/4cup) shredded Aged Cheddar
• 60 ml (1/4 cup) 15% cream
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped fresh rosemary
• salt and freshly ground pepper

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Preparation

• Dressing: In a saucepan, warm milk over medium heat, add cheese and stir to melt. Stir in cream and continue cooking for 1 minute. Cool.
• Stir in honey, olive oil and Dijon mustard; beat until smooth. Stir in cider vinegar and beat again. Add salt, pepper and rosemary.
• Divide salad greens evenly among 4 plates. Top with duck, green beans, tomatoes, avocado and cheese. Drizzle with dressing and serve.