Salad of Smoked Duck Breast, Spinach, Spring Radish and Herb-Citrus Vinaigrette

From Mary Karlin of Ramekins Sonoma Valley Culinary School

2- 8 oz. smoked duck breasts, shredded

2 bunches spinach, washed, drained and stems removed

1/4 cup chervil leaves

1/4 cup fresh flat leaf parsley leaves

1 bunch spring radish (french preferable), thinly sliced and lightly salted

1/3 cup chopped toasted hazelnuts

Place cleaned spinach leaves in large bowl, cover with damp paper towel and refrigerate.

Just before applying vinaigrette, toss together the spinach, herbs and radish slices.

When ready to serve, dress with half of the Herb-Citrus Vinaigrette and toss the salad.

Top each serving with a few shreds of smoked duck breast. Spoon on the remainder of the vinaigrette and garnish with chopped toasted hazelnuts.

Serves 6-8

Herb-Citrus Vinaigrette:

1 teaspoon orange zest

2 shallots, roasted and finely chopped

1 tsp. freshly chopped tarragon leaves

2 tablespoons chopped parsley

2 medium oranges, peel removed with a knife

1/4 cup champagne vinegar

1 tablespoon orange juice (plus any reserved orange juice)

2 teaspoons honey

1/2- 3/4 cup fruity olive oil

salt and ground white pepper to taste.

Combine the orange zest, shallots,tarragon and parsley.

Over a small bowl, holding the orange in one hand, section the oranges by cutting between the flesh and the membrane of each section with a sharp knife to release the orange section. Reserve in a small bowl.

Combine the champagne vinegar, orange juice and honey in a bowl and stir to dissolve the honey. Add in any reserved orange juice from the sectioning process.

Slowly whisk in the olive oil to create an emulsion. Add salt and white pepper to taste.

Whisk again to incorporate all the ingredients just before dressing the salad. Stir in the orange sections.

Makes approximately 1 1/2 cup of vinaigrette.

Mary Karlin 2006