Duck Breast Salad with Country Dijon Vinaigrette

• Country Dijon Vinaigrette
• 2 cups olive oil
• 3/4 cup sherry vinegar
• 1/2 cup lemon juice
• 1/4 cup Italian parsley, chopped
• 2 Tbsp. GREY POUPON Country Dijon Mustard
• 4 tsp. fresh chives, chopped
• 4 tsp. fresh thyme, chopped
• 2 tsp. garlic, minced
• 2 tsp. shallots, minced
• to taste salt and black pepper
• Duck
• boneless skin-on duck breasts
• to taste salt and black pepper
• Salad
• 3 qt. baby spinach leaves
• 3 qt. mushrooms, quartered, sauteed
• 2 qt. pattypan squash, cut in half, sauteed
• 1-1/2 qt. lentils, cooked
• 1-1/2 qt. fingerling potatoes, cut into 1/4-inch-thick slices, roasted Safeway 2 pkg For $5.00 thru 02/09
• 1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
• 1-1/2 qt. roasted red peppers, medium dice
• 1-1/2 cups leeks, chopped, sauteed
• 1-1/2 cups red onions, diced

1. Country Dijon Vinaigrette: Beat all ingredients with whisk until well blended.
2. Refrigerate until ready to use.
3. Duck: Season duck breasts with salt and black pepper.
4. Cook, skin-sides down, in hot saute pan on medium-high heat 5 to 6 min.
5. or until skins are crisp.
6. Transfer to sheet pans.
7. Bake in 325 degrees F-convection oven 5 min.
8. or until medium (155 degrees F), or desired doneness.
9. Let stand 10 min.
10. Cut into thin slices; refrigerate until ready to serve.
11. Salad: Combine ingredients.
12. Refrigerate until ready to use.
13. For each serving: Toss 2 cups Salad with 2 Tbsp.
14. Country Dijon Vinaigrette; place on serving plate.
15. Top with about 3 oz.
16. of the Duck.

country, olive oil, sherry vinegar, lemon juice, italian parsley, poupon, fresh chives, fresh thyme, garlic, shallots, salt, duck breasts, salt, salad, baby spinach leaves, mushrooms, pattypan squash, lentils, fingerling potatoes, carrots, red peppers, leeks, red onions

Taken from www.kraftrecipes.com/recipes/duck-breast-salad-country-dijon-vinaigrette-113266.aspx (may not work)