Smoked Duck and Pluot Salad
An elegant salad featuring sliced smoked duck breast and sweet Pluots, tossed with crisp frisée and a Asian-inspired wasabi-ginger dressing. Garnished with peanuts, Thai basil, and green onions for a perfect balance of flavors and textures.
4 servings
15 min
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Ingredients
- •2 tablespoons seasoned rice vinegar
- •2 tablespoons chopped shallot
- •1 tablespoon chopped peeled fresh ginger
- •¼ teaspoon wasabi powder (horseradish powder)*
- •⅓ cup peanut oil or vegetable oil
- •6 ounces frisée, torn (about 2 heads)
- •½ cup chopped salted roasted peanuts, divided
- •¾ pound Pluots (about 3 large or 5 small), halved, pitted, thinly sliced
- •¾ pound smoked duck breast, sliced
- •5 sprigs large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
- •¼ cup chopped green onions
- •1 piece Mini processor
Cooking Instructions
- 1.
Puree vinegar, shallot, ginger, and wasabi powder in mini processor. Gradually add oil; puree.
5 min
- 2.
Toss frisée and 1/4 cup peanuts in medium bowl with enough dressing to coat. Divide salad among plates. Arrange Pluots and duck over frisée. Spoon more dressing over salad. Sprinkle with basil, green onions, and remaining peanuts.
10 min
- 3.
Sold in the Asian foods section of some supermarkets and at Japanese markets.
