Smoked Duck And Walnuts With Winter Greens

Smoked duck adds elegance to this salad. Smoked turkey would also work
well.

1/3 cup fresh tangerine juice or orange juice
1/4 cup walnut oil or extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon raspberry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon sugar
5 tangerines or 3 oranges
3 heads of Belgian endive, trimmed, thinly sliced crosswise
3 cups bite-size pieces frisee lettuce
3 cups bite-size pieces radicchio
1 bunch watercress, thick stems trimmed
4 ounces smoked duck breast* or smoked turkey breast, cut into thin
strips
1/2 red onion, thinly sliced into rings
2/3 cup walnut halves, toasted
1/3 cup fresh pomegranate seeds

Whisk first 9 ingredients in small bowl until well blended. Season
dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover
and chill. Bring to room temperature and whisk before using.)
If using tangerines, remove peel; separate into segments. If using
oranges, cut off peel and white pith; cut between membranes to release
segments into bowl. Toss endive, frisee, radicchio, and watercress in
large bowl with enough dressing to coat.
Divide salad among 8 plates. Top each with smoked duck, onion rings,
and tangerine or orange segments. Sprinkle with walnuts and pomegranate
seeds. Drizzle with some of remaining dressing.

* Available at Joie de Vivre (800-648-8854), D'Artagnan (800-327-8246),
and Sugartown Smoked Specialties (800-432-1039).

Makes 8 servings.


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