Desert Valley Date

        Smoked Duck and Apples Salad with Dates and Peacans


12 oz.
Mixed Baby Greens
15 oz.
Date Vinaigrette (recipe follows)
3 oz.
Red Onions, thinly sliced
1 lb 8 oz.
Tart Apples, peeled/cored/thinly sliced
12 oz.
Smoked duck breast meat, shredded*
6 oz.
Pecan Halves, toasted
24 ea
Whole Pitted Dates
*substitute smoked turkey if desired
Cider Vinegar
1/3 cup
1/4 cup
Extra-Virgin Olive Oil
1 cup
Dates, chopped
3 oz.
Mint, chopped
1/3 cup
Salt, black pepper
to taste


PART 1: Salad
1. For each serving, toss 1 oz. Greens with 1/2 Tbl Vinaigrette and plate
2. Scatter 1/4 oz. onions over greens
3. Arrange 2 oz. apple slices in concentric circle
4. Top with 1 oz. shredded duck and 1/2 oz. pecan halves
5. Cut 2 dates into slivers and sprinkle atop salad
6. Drizzle with 1 1/2 Tbl vinaigrette
PART 2: Vinaigrette
1. Mix vinegar and honey together
2. Slowly whisk in oil
3. Stir in dates, mint and salt and pepper to taste
4. Let dressing stand at least 2 hours before using