Warm Duck Breast Salad With Spinach, Kalamata Olives, Roasted Peppers, Candied Walnuts And Feta

27 faves
More from this source
The Skinny

Comments

Add a comment

Ingredients

1 5-oz duck breast, boneless, with skin, completely thawed and left at room temperature for 30 minutes.

salt and pepper

2-4 handfuls of fresh spinach

1 red bell pepper, roasted, skin removed (To roast, roll over gas flame or broil until skin is charred. Place in closed paper bag for 10 minutes, remove skin and seeds and slice. Or, of course, you can always buy them in a jar!)

1/4 cup sliced shallot or red onion

2 T sliced kalamata olives (Kalamatas are very flavorful and salty, but any Greek olive can be used.)

2 T crumbled feta cheese

1 T chopped candied walnuts (These are crazy high in calories, fat and sugar. Chop fine to stretch their impact and use only 1 T!)

scant bit of rendered duck fat, about 1/2 teaspoon

drizzle of Balsamic Vinegar or Sherry Vinegar

You might also like

Summer Bbq Quinoa Salad
How Sweet It Is
Crunchy Chicken Tenders With Herb-Buttermilk Dr...
Whole Living
Lemon And Dijon Marinated Turkey Breast Salad W...
The Skinny
Chicken Breasts With Tomato Olive Salad
Real Simple
California Grilled Chicken Avocado And Mango Salad
Skinny Taste
Mediterranean Chicken Salad
Framed Cooks
Chicken With Goat Cheese And Arugula
Simply Recipes
Grilled Chicken Breast With Caramelized Red Bar...
Chef Bradley Ogden
Grilled Chicken Paillard With Arugula And Lemon...
Pamela Salzman
Grilled Chicken With Mint And Radish Salad
Whole Living