Garden Salad with Shredded Duck

Preparation time: 15 minutes
Marinating time: 15 minutes
Cooking time: 3 minutes
Servings: 4

In a bowl, toss the carrots with 30 ml (2 tbsp) of the balsamic vinaigrette. Cover and marinate for 15 minutes to 2 hours in the refrigerator.

When ready to cook, heat a large skillet over medium heat. Reheat the shredded duck for 3 to 4 minutes, stirring constantly. Remove from heat and let cool.

In a salad bowl, combine the lettuce with the marinated carrots, tomatoes, onion, and the rest of the vinaigrette. Top with the shredded duck and, if desired, the microgreens.