Rucola salad with duck breast

Ingredients

• 40 g almond slivers
• 2 chicory heads
• 150 g rucola
• 2 basil stems
• 400 g smoked duck breast fillet
• 1 Pomegranate
• 4 tbsp balsamic vinegar
• 1 tsp liquid honey
• 5 tbsp nut oil
• Salt
• ground pepper

Instructions

1. 1.

   Roast the almonds in a dry pan until golden brown.

2. 2.

   Wash, trim and separate the chicory leaves. Wash, rinse and pat dry the rucola. Rinse the basil, shake dry and pluck the leaves. Slice the duck breast into thin pieces. Press the pomegranate, halve it and gently tap out the seeds.

3. 3.

   In a bowl whisk together the pomegranate seeds with balsamic vinegar, honey and oil; season with salt and pepper.

4. 4.

   Arrange the chicory, rucola, basil and sliced duck on plates decoratively, sprinkle with almond slivers. Drizzle the dressing over the salad and serve.