Honey and garlic duck wing drumettes BBQ salad

• 1 package, 650g, Brome Lake Honey & Garlic Duck Wing Drumettes
• BBQ sauce of your choice
• 1 head iceberg lettuce, cut into thin ribbons
• 2 medium carrots, peeled and coarsely shredded
• 2 stalks of celery with leaves, julienned
• 115 g (1/4 lb) shredded smoked cheese of your choice (Gouda, cheddar, etc.)
• 2-3 mini cucumbers, sliced on an angle
• Marinated peperoncini

BBQ Vinaigrette

• 45 ml (3 tbsp) BBQ sauce of your choice
• 30 ml (2 tbsp) lemon juice
• 5-10 ml (1-2 tsp) liquid honey
• 1 garlic clove, degermed and crushed
• 2.5 ml (1/2 tsp) dried oregano
• 1 ml (1/4 tsp) flavoured salt of your choice
• 10 ml (2 tsp) dehydrated onion flakes
• 125 ml (1/2 cup) grape seed oil

1. Place all ingredients in an airtight container and cover. Shake well, and then set aside for at least 1 hour before serving to allow the flavours to develop. If preparing the recipe in advance, store the vinaigrette in a tightly covered container in the refrigerator, and allow to return to room temperature before using.