Salad with smoked duck breast and Cooked Cranberries


For the vinaigrette:

  • 2 tablespoons rapeseed oil
  • 2 tablespoons Xeres vinegar
  • 1 tablespoon grain mustard
  • Salt and ground pepper

For the salad:

  • 1 handful pine nuts
  • 2 shallots
  • 200 g mixed salad of your choice (escarole, rocket, mesclun…)
  • 200 g smoked duck breast
  • Ground pepper


  • Mix all ingredients of the vinaigrette.
  • Chop the shallot.
  • Dress the plates: start with the salad and put the slices of duck breast on top. Sprinkle with shallot and pine nuts.
  • Generously drizzle with vinaigrette. Season with pepper.