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Salad with smoked duck breast, vinaigrette with cooked cranberries


For the vinaigrette:

  • 2 tbsp rapeseed oil
  • 2 tbsp Xeres vinegar
  • 1 tbsp grain mustard 
  • 2 tbsp cooked cranberries
  • Salt and ground pepper 

For the salad:

  • 1 handful pine nuts
  • 2 shallots
  • 200g mixed salad of your choice (escarole, rocket, mesclun…)
  • 200g 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. 
Enjoy your meal!