2 x 240g smoked duck breast,
thinly sliced 3 ripe yellow peaches, cut into wedges
½ small red onion, thinly sliced
4 cups picked watercress
100g firm ricotta, broken into large pieces
Hazelnut vinigarette
80ml (1/3 cup) hazelnut or extra virgin olive oil
3 tsp Dijon mustard 60ml (1/4 cup)
verjuice ½ cup (60g)
hazelnuts, toasted, skins removed, roughly chopped
Methods
- To make vinaigrette, whisk oil, mustard and verjuice in a bowl until emulsified. Season and stir through hazlenuts.
- Arrange salad ingredients on a platter or large wide salad bowl. Drizzle with vinaigrette and serve.
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