Recipe information
Yield
8 Servings
Ingredients
Dressing
2
tablespoons chopped shallot
2
tablespoons seasoned rice vinegar
1
tablespoon chopped peeled fresh ginger
¼
teaspoon wasabi powder (horseradish powder)*
⅓
cup peanut oil or vegetable oil
Salad
6
ounces frisée, torn (about 2 heads)
½
cup chopped salted roasted peanuts, divided
¾
pound Pluots (about 3 large or 5 small), halved, pitted, thinly sliced
¾
pound smoked duck breast, sliced
5
large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
¼
cup chopped green onions
Need to make a substitution?
Preparation
For Dressing
Step 1
Puree shallot, vinegar, ginger, and wasabi powder in a mini food processor. Gradually add oil; puree.
For Salad
Step 2
Toss frisée and ¼ cup peanuts in a medium bowl with enough dressing to coat. Divide salad among plates. Arrange Pluots and duck over frisée. Spoon more dressing over salad. Sprinkle with basil, green onions, and remaining peanuts.