Strawberries provide a sweet counterpoint to the richness of a duck breast in this fruit-forward seasonal salad.
2 Teaspoons Olive Oil
2 Duck Breast Filets
8 Cups Mixed Greens
2 Cups Strawberries, halved
16 Walnut Halves, optional
1. Make the Strawberry Vinaigrette: Place strawberry puree and balsamic vinegar into a saucepan. Bring to simmer and reduce over medium heat.
2. Make Duck Salad: Sear the duck breast, skin side down. Flip and cook until Medium Rare.
3. Toss greens with strawberries, Add vinaigrette; toss.
4. Top salads with sliced duck breasts. Garnish with walnuts (optional).