Chinese Roasted Duck Salad with Endive Green Beans, and Hoisin
- Balsamic Vinaigrette
YIELD: 4 Serving
Ingredients:
| 2 tablespoons Dijon mustard |
| 2 tablespoons aged balsamic vinegar |
| 1 tablespoons rice wine vinegar |
| 6 tablespoons hoisin sauce |
| 1/2 teaspoon minced garlic |
| 1/2 teaspoon minced ginger |
| 2 teaspoon minced shallots |
| 1/2 cup peanut oil |
| 1/4 cup olive oil |
| Salt to taste |
| 20 haricots verts, trimmed |
| 20 snow peas, trimmed |
| 4 cups mixed greens |
| 20 endive leaved |
| 1 cup bean sprouts |
| 8 ounces sliced roasted duck, warmed |
| 2 teaspoon sliced scallions, green parts
only |
| 8 sprigs cilantro |
| 1/2 teaspoon white sesame seeds, toasted |
Method:
- To prepare the vinaigrete, in a blender combine the mustard, vinegars,
hoisin sauce, garlic, giner, and shallots and puree until smooth. With the
machine running, slowly add the oils until incorporated. Season with salt.
Refrigerate until needed.
- In boiling salted water, blanch the haricots verts for about 2 minutes
and the snow peas for 1 minute. Transfer to an ice bath to cool.
- In a bowl, combine the haricots verts, snow peas, greens, endive, sprouts,
and duck. Toss with 1/2 cup of the vinaigette.
- To serve, divide the salad among individual plates. Top with the scallions,
cilantro, and sesame seeds.
Source: CAHS Department
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