Duck salad with aged cheddar dressing

4 servings
15 min
Very Easy
A delicious salad perfect for a family lunch on Sunday.


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

12 cherry tomatoes, halved

2 avocados, sliced

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


  • 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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