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¼ cup Balsamela vinegar OR
¼ cup apple cider vinegar AND 1 tablespoon pure maple syrup
1 ½ teaspoon grated orange zest
Juice of ½ orange, or 2 tablespoons fresh orange juice
¼ cup Smak Dab Canadian Maple Mustard
¾ cup good quality extra virgin olive oil
Salt and freshly ground pepper to taste
baby spinach (as desired)
baby kale (as desired)
½ fennel bulb, thinly sliced
¼ red onion, thinly sliced
2 Lepp’s Whiskey Smoked Duck Breasts
1 peeled and sliced navel orange, for garnish
For The Dressing:
Mix all ingredients except for olive oil in a bowl. Whisking continuously, add the olive oil in a slow stream until combined into a smooth mixture.
Add salt and pepper to taste, refrigerate until ready to use.
For The Salad:
Chop up your preference of assorted hearty salad greens, or follow the suggestions we listed in the ingredients. This combination works really well with these flavours, but nothing is set in stone here – add what you love and leave out what you don’t have on hand.
For the Duck Breast:
Bring the smoked duck breasts to room temperature for 20 minutes. Pierce the duck skin all over with a fork, or make many small incisions with a knife along the top of the duck breasts. Heat a heavy skillet over medium heat, and place breasts skin-side down. Cook over medium heat until the skin is crisp and some of the fat has rendered, about 5-7 minutes. Remove duck breasts from skillet and allow to cool slightly.
Assembling Your Salad:
Arrange assorted salad greens, shaved fennel and thinly sliced red onion in a large, shallow bowl.
Optional: toss your greens separately in a plastic bag or large bowl to evenly coat with the dressing, and then transfer to a serving bowl. Slice your oranges into rounds, and then cut the peel off each slice (think hexagon shape, although you’ll likely end up with more than 6 edges!) Slice duck breast on the diagonal into thin slices and fan over top of the salad. Drizzle with your homemade citrus dressing.