Paprika Salad with Raspberries and Duck Breast

Ingredients

• 2 red bell peppers
• 4 tbsp olive oil
• 1 bunch arugula
• 200 g fresh raspberries
• 2 tbsp balsamic vinegar
• Salt
• pepper (ground)
• 400 g thinly sliced smoked duck breast fillet

Instructions

1. 1.

   Wash, trim, halve, seed the peppers and remove all white membranes. Place skin side up on a baking sheet and brush with 1 tbsp olive oil. Grill under the oven broiler until the skin forms dark bubbles. Remove, let cool slightly, peel off the skin and cut the pepper flesh into strips.

2. 2.

   Wash arugula, shake dry, optionally trim stiff stems.

3. 3.

   Rinse raspberries.

4. 4.

   Whisk balsamic vinegar with remaining olive oil, a pinch of salt and pepper.

5. 5.

   Arrange peppers and arugula on a plate and drizzle with vinaigrette. Add raspberries and top with duck breast slices.