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Duck salad with aged cheddar dressing
A delicious salad perfect for a family lunch on Sunday.
Ingredients
Number of serving: 4
340 g (12 oz.) spring mix or
spinach
4 cooked
duck breasts, thickly sliced
125 mL (1/2 cup) green
beans, trimmed and blanched
250 ml (1 cup) shredded Old Cheddar cheese
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
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.
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