Makes 8 Servings
1/2 cup shallots, peeled and sliced
1/4 cup ginger, peeled and julienne
1 tablespoon olive oil
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup rice or white vinegar
3/4 cup white wine vinegar
1 teaspoon whole grain mustard
1/2 cup water
1 tablespoon cornstarch
2 heads Bibb lettuce, leaves quartered
1/2 cup Belgian endive, julienne leaves
1 cup red onion, sliced thin
1 fennel bulb, leaves and stems removed, sliced into thin rings
1 pint blackberries
1/2 cup crushed black walnuts
2 large Asian pears
24 ounces prepared smoked duck breast
Combine shallots, ginger, olive oil and SPLENDA® in a medium saucepan. Sweat shallots and ginger over low heat until soft and shallots are translucent. Turn up heat and add vinegars.
Cook until mixture reduces by 1/3 then stir in a solution of water mixed with corn starch and bring to a boil. Remove from heat and add mustard. After dressing cools, strain out ginger and shallots.
Toss all remaining ingredients together in a large salad bowl except for blackberries and duck breast. Dress salad with candied ginger vinaigrette and season with salt and pepper to taste. Divide evenly onto 8 chilled salad plates. Slice duck breast and fan 3-4 oz of duck around each salad. Drizzle remaining vinaigrette onto duck breast and garnish with a few blackberries.
Dietary Fiber 7g
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