Grilled Duck Breast Salad With Champagne-Honey Vinaigrette

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Oxmoor House

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Ingredients

4 (6-ounce) boneless duck breast halves, skinned

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

1 (5-ounce) package herb salad mix

1 1/2 cups pitted and halved cherries

1/4 cup (1 ounce) crumbled blue cheese

1/4 cup sliced almonds, toasted

Champagne-Honey Vinaigrette

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