Duck and Blueberry Summer Salad

• Préparation : 15 minutes
• Cuisson : 5 minutes
• Portions : 4

Ingrédients

• 1 package shredded duck
• 1 head curly lettuce
• 1 handful arugula
• 1 small radicchio, quartered
• 15 ml (1 tbsp) olive oil
• 1 pint Quebec blueberries
• 1 container mini bocconcini
• 2 Lebanese cucumbers, sliced
• 3 radishes, quartered
• 125 ml (½ cup) chopped Quebec hazelnuts
• 60 ml (¼ cup) honey
Vinaigrette:
• 125 ml (½ cup) neutral oil of your choice
• 60 ml (¼ cup) white balsamic vinegar
• 15 ml (1 tbsp) blueberry jam
• Salt and pepper

Préparation

1. In a dry pan, toast the hazelnuts. Once they begin to brown, add the honey and a pinch of salt. Set aside.

2. Preheat the BBQ. Brush the radicchio quarters with the oil, and season with salt, and pepper. Grill for a few minutes on each side.

3. Mix all the vinaigrette ingredients and adjust the seasoning.

4. Heat the duck in the microwave for a few minutes and shred with a fork.

5. Assemble the salad ingredients in a bowl. Top with the duck and hazelnuts.

Recipe created by @SandraFoodieCreative
Grand winner of MasterChef Quebec
Photo credit: FP Production