Duck Salad with Cherry Dressing

Ingredients

• Hot-Smoked Muksun Fillet 5 oz
• Marinated cherries 0 oz
• Olive Oil 1 tablespoon
• Basil 1 sprig
• Red Wine Vinegar ½ teaspoon
• Dry White Wine 0 fl oz
• Sugar Substitute ½ teaspoon
• Lollo Rosso 1 piece
• Romaine lettuce 1 piece
• Pistachios 1 tablespoon
• Sorrel to taste
• Flaky sea salt a pinch

Step-by-Step Guide

Step 1

Arrange the lettuce leaves on a plate.

Step 2

Finely chop the cherries.

Step 3

In a small skillet, heat the oil with a couple of pinches of coarse salt.

Step 4

Add the cherries.

Step 5

After 2–3 minutes, reduce the heat and add the wine.

Step 6

After another couple of minutes, add the sugar or sugar substitute and stir.

Step 7

Add the finely chopped basil.

Step 8

After a couple of minutes, add the wine vinegar, stir, and remove from heat after another minute.

Step 9

Slice the duck into thin slices.

Step 10

Place it on the lettuce leaves and drizzle with the prepared sauce.

Step 11

Sprinkle with pine nuts, garnish with sorrel leaves, and serve.