Monthly Archives: May 2016

  • DUCK BACON SALAD

    DUCK BACON SALAD
    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad -- a simple dish to put together for entertaining guests.

    YIELD: 6-8 SERVINGS

    Buy Duck Bacon

    Ingredients:

    2 eight oz. packages duck bacon, crisp and coarsely crumbled
    2 each, fennel, heads and stalks thinly sliced, fronds picked                                    
    2 cups muscat grapes, halved                                                                                          
    1 medium red onion, thinly sliced  
    8 ounces arugula                                                                                      

    Vinaigrette:
    1/4 cup lemon juice                                  
    1/2 cup extra virgin olive oil                  
    1 tablespoon ginger, grated                                                                    
    4 tablespoons honey                                                       
    salt, to taste
    black pepper, to taste

    Method

    For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.

    Add all ingredients to salad bowl and gently toss in vinaigrette.

    Prep Time: 20 minutes

1 Item(s)