Mixed Greens And Roast Duck Salads With Lemon-Cream Dressing

• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon yogurt
• 1/4 cup evaporated milk
• 2 tablespoons extra-virgin olive oil
• sea salt
• freshly ground black pepper
• 6 cups greens torn salads, such as a mix of Boston, romaine, and Belgian endive
• 1 cup meat chopped, cooked duck
• 1 shallot thinly sliced
• 1 orange peel naval, and pith removed and cut into sections, Cut sections in half crosswise.
• 1/4 cup shelled pistachios

1. To prepare the dressing, combine the lemon zest, juice, yogurt, and evaporated milk in a small bowl. Whisk in the olive oil and season with salt and pepper.
2. Toss the greens, duck, shallot, and 3 tablespoons of dressing in a large bowl. Divide among 2 dinner plates or 4 salad plates. Divide the orange sections and pistachios and scatter on top of the salads.
3. Drizzle each with the remaining dressing and serve.

lemon zest, lemon juice, lemon yogurt, milk, extravirgin olive oil, salt, freshly ground black pepper, torn salads, meat, shallot, sections, pistachios

Taken from www.yummly.com/recipe/Mixed-Greens-and-Roast-Duck-Salads-with-Lemon-Cream-Dressing-1665781 (may not work)