1 Tbsp Dijon mustard (15 ml)
1 clove garlic, crushed
½ Tbsp ginger (7 ml)
½ Tbsp parsley, chopped (7 ml)
1 ½ Tbsp sherry vinegar (22 ml)
3 Tbsp olive oil (45 ml)
Coarse salt and freshly cracked black pepper
1 green onion, chopped
3 cup arugula (750 ml)
2 cup frisee or any lettuce (500 ml)
1 cup grape tomatoes, halved (250 ml)
2 smoked duck breasts sliced across the grain into 1/2-inch thick slices
1. Whisk the Dijon mustard, garlic, ginger, parsley and sherry vinegar in a small stainless steel bowl. Add the oil, whisking to combine. Season and set aside.
1. Mix together in a salad bowl the green onion, arugula, frisee, grape tomatoes, 1/2 the duck meat. Add the dressing and toss to combine. Serve with the remaining duck on top.