12oz Mixed Baby Greens
15oz Date Vinaigrette (recipe follows)
3oz Red Onions, thinly sliced
1lb 8oz Tart apples, peeled, cored, thinly sliced
12oz Smoked Duck breast meat, shredded *
6oz Pecans halves, toasted
24 California Dates, whole, pitted
*Substitute smoked turkey for duck, if desired
1/3 cup Cinder Vinegar
1/4 cup Honey
1 cup Extra-Virgin olive oil
3oz California Dates, chopped
1/3 cup Mint, chopped
Salt and Peper to taste
Toss mixed baby greens with 6 tablespoons of Vinaigrette and put onto 12 salad plates. Scatter red onions over greens. Arrange equal number of apple slices in a concentric circle; top with shredded duck and pecan halves. Cut dates into slivers and springle atop salad. Drizzel with Vinaigrette.
Mix vinegar and honey together. Slowly whisk in oil. Stir in dates, mint and salt and pepper to taste. Let dressing stand at least two hours before using.