Grilled Duck Breast Salad With Champagne-Honey Vinaigrette

• 4 (6-ounce) boneless duck breast halves, skinned
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 (5-ounce) package herb salad mix
• 1 1/2 cups pitted and halved cherries
• 1/4 cup (1 ounce) crumbled blue cheese
• 1/4 cup sliced almonds, toasted

1. Prepare grill to medium-high heat.
2. Sprinkle duck evenly with salt and pepper. Place on grill rack coated with cooking spray. Cook 4 minutes on each side or until desired degree of doneness; let stand 4 minutes. While duck grills, prepare Champagne-Honey Vinaigrette.
3. Slice duck breast thinly across the grain. Divide salad mix evenly on each of 4 plates. Top each serving with duck, cherries, blue cheese, and almonds. Drizzle Champagne-Honey Vinaigrette evenly over each serving.

salt, freshly ground black pepper, cooking spray, herb salad mix, cherries, blue cheese, almonds

Taken from www.myrecipes.com/recipe/grilled-duck-breast-salad-with-champagne-honey-vinaigrette (may not work)