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This salad is a result of an evening out and an oh-so-great salad. The crispiness and saltiness of the duck complimented the sweetness of the apple so well, it was like its own little dance on my lips. Arriving home later that night, I knew exactly what I was going to try to recreate for dinner the next day. After experimenting and tweaking, this salad became one of my favorites. Easy to prepare and elegant to serve, it’s a winner anytime, from a simple dinner to an elegant affair.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 tablespoons Haddar Dijon Mustard
3 tablespoons Kedem Red Wine Vinegar
1 and 1/2 tablespoons Gefen Honey
salt and pepper to taste
1/2 cup Bartenura Extra-Virgin Olive Oil
1/3 cup finely minced shallots
1 whole (2 pound) duck, deboned and cubed
3 tablespoons Bartenura Extra-Virgin Olive Oil
3 Gala apples
2 bags microgreens (spinach, kale, or arugula)
1/2 cup cranberries
1 cup shelled pistachios
In a medium-sized bowl, whisk together mustard, vinegar, and honey. Season with salt and pepper to taste.
In a slow stream, add olive oil while whisking, until emulsified. Mix in shallots.
Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Brown duck cubes on all sides until crisp, about five minutes. Remove from heat.
Keep duck warm on a baking sheet, covered, in the oven until ready to be served.
Halve and core apples and slice lengthwise thinly. Toss apples, greens, duck, cranberries, and pistachios with dressing.
Serve immediately.
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