Smoked Duck Salad
with Shitake, Griottines and Blue Cheese
|2||smoked duck breasts, sliced|
|12||shitake mushrooms, sliced|
|1/2||red onion, sliced thin|
|2||green onions, sliced thin|
|1||tbsp||black sesame seeds|
|1/4||cup||Griottines (cherries in liquor), drained|
|2||tbsp||Castello Danish Blue Cheese, crumbled|
Slice the red onion, green onion and shitake. Chop the mint and basil leaves. In a hot frying pan, drizzle a little bit of olive oil and start cooking the red onion with the shitake mushrooms. Cook for 3 minutes, then add the garlic and duck. Add the soy sauce and honey. Let it simmer until thickened. Remove from the heat. Add the fresh herbs, green onion and the sesame seeds. Mix well.
Serve on top of Arugula Salad and garnish with sliced smoked duck breast and Griottines cherries and crumbled Blue cheese.
Whisk together the honey, rice vinegar, soy sauce and vegetable oil for the dressing. Mix the arugula with the dressing just before serving.