Recipe information
Yield
Makes 8 Servings
Ingredients
1
/3 cup fresh tangerine juice or orange juice
1
/4 cup walnut oil or extra-virgin olive oil
2
tablespoons extra-virgin olive oil
2
tablespoons fresh lemon juice
1
tablespoon balsamic vinegar
1
tablespoon raspberry vinegar
1
teaspoon Dijon mustard
1
/2 teaspoon paprika
1
/2 teaspoon sugar
5
tangerines or 3 oranges
3
heads of Belgian endive, trimmed, thinly sliced crosswise
3
cups bite-size pieces firsée lettuce
3
cups bite-size pieces radicchio
1
bunch watercress, thick stems trimmed
4
ounces smoked duck breast* or smoked turkey breast, cut into thin strips
1
/2 red onion, thinly sliced into rings
2
/3 cup walnut halves, toasted
1
/3 cup fresh pomegranate seeds
Need to make a substitution?
Preparation
Step 1
Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.
Step 2
If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat.
Step 3
Divide salad among 8 plates. Top each with smoked duck, onion rings and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.