back to cookbook
Sliced Poultry with Endive
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 small, smoked duck legs (thinly sliced)
- 2 heads Chicory (endive)
- 2 cups Arugula
- baby Spinach
- 1 pomegranate (seeds removed)
- ¼ cup Walnut oil
- 2 Tbsps olive oil
- 2 Tbsps Pomegranate molasses
- 1 Tbsp balsamic vinegar
- ½ cup sliced almonds
- salt
- freshly ground Black pepper
back to cookbook
print shopping list
Product recommendation
Substitute the walnut oil for sunflower and omit the flaked almonds for nut allergies.
Preparation steps
1.
Divide the duck, chicory leaves, rocket, and spinach among four serving plates. Scatter with the pomegranate seeds.
2.
Whisk together the walnut oil, olive oil, pomegranate molasses, balsamic vinegar, and seasoning in a small bowl.
3.
Drizzle over the salad and top with the flaked almonds, and a little more black pepper before serving.
Related Recipes
Perfect For Summer
Get Fit!
Simple, But Good
Quick Recipes
Weeknight Dinners
Breakfast Ideas
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week