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tangerine juice walnut oil extra-virgin olive oil lemon juice balsamic vinegar raspberry vinegar mustard paprika sugar oranges endive bite size pieces bite-size pieces radicchio duck breast red onion walnut halves pomegranate seeds
Viewed: 39 - Published at: 9 years agoIngredients
- 1/3 cup fresh tangerine juice or orange juice
- 1/4 cup walnut oil or extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon raspberry vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon sugar
- 5 tangerines or 3 oranges
- 3 heads of Belgian endive, trimmed, thinly sliced crosswise
- 3 cups bite-size pieces frisee lettuce
- 3 cups bite-size pieces radicchio
- 1 bunch watercress, thick stems trimmed
- 4 ounces smoked duck breast* or smoked turkey breast, cut into thin strips
- 1/2 red onion, thinly sliced into rings
- 2/3 cup walnut halves, toasted
- 1/3 cup fresh pomegranate seeds
Method
- Whisk first 9 ingredients in small bowl until well blended.
- Season dressing to taste with salt and pepper.
- (Can be made 1 day ahead.
- Cover and chill.
- Bring to room temperature and whisk before using.)
- If using tangerines, remove peel; separate into segments.
- If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl.
- Toss endive, frisee, radicchio, and watercress in large bowl with enough dressing to coat.
- Divide salad among 8 plates.
- Top each with smoked duck, onion rings, and tangerine or orange segments.
- Sprinkle with walnuts and pomegranate seeds.
- Drizzle with some of remaining dressing.
- Available at Joie de Vivre (800-648-8854), D'Artagnan (800-327-8246), and Sugartown Smoked Specialties (800-432-1039).
