13 oz (fat cap removed, meat thin-sliced into bite-sized pieces) Smoked Duck Breast
2 tablespoonsMoutarde de Dijon
1 C. Pecans, chopped and toasted
3 1/2 Tbsp. Sherry Vinegar
1 Shallot, chopped fine
4 Tbsp. Extra Virgin Olive Oil
Salt and Pepper
8 C. Mixed Baby Lettuces, with at least half Butter Lettuce, washed and torn
6 oz. Sartori Montamore Cheese, flaked/crumbled
1 C. Raspberries
1 C. Blackberries
Toast the pecans in a medium sauté pan, over medium heat. Stir constantly and remove as soon as the pecans begin browning.
Whisk together the vinegar, shallot, and mustard in a large bowl andthen whisk in the olive oil and add salt and pepper, to taste.
Add the lettuce, duck, and cheese to the large bowl and toss to coat with the dressing. Sprinkle salad with berries and pecans beforeserving.