Smoked Duck Salad with Blue Cheese, Dried Cranberries, Sugar Snap Peas, and Pistachios

In subtle recipes, hazelnut and walnut oils have lengthy been fashionable. Current advertising and marketing efforts by pistachio growers have made the inexperienced nuts extra interesting to patrons, particularly as a result of they’re now typically offered shelled. 

The complete-flavored, vibrant inexperienced oil can be discovering a broader viewers. Because the French dressing for a room-temperature salad, the oil stands up properly to bold-tasting smoked duck breast, crumbled blue cheese, and dried cranberries. In lots of specialty oil recipes, utilizing the nut or seed within the dish visually helps to bolster the oil’s presence.

Vibrant flavors, textures, and colours fill this salad. The pistachios give a visible clue to the tangy, tasty French dressing’s oil. You may as well make this right into a foremost course by doubling the components.

See different associated recipes in Ready Meals Focus: Specialty Oil Infusions

Yield: four (5-ounce) servings for an appetizer or lunch
Prep Time: 15 minutes
Shelf life: Earlier than dressing, at the very least three days 


For the French dressing:
1 giant egg yolk (or 1 tablespoon pasteurized)
2 teaspoons (½ ounce) Dijon mustard
2 tablespoons white balsamic vinegar
9 tablespoons pistachio oil
1 ounce minced shallots
½ ounce finely chopped chives

For the salad:
5 ounces blended child greens
four ounces smoked duck breast, thinly sliced on the diagonal
four ounces skinny inexperienced beans or sugar snap peas, stringed, if wanted, and cooked till crisp-tender
four ounces crumbled blue cheese
1 ounce dried cranberries
1 ounce salted pistachios, coarsely chopped and toasted 


  1. In a small bowl, whisk collectively the egg yolk, mustard, and vinegar. Slowly whisk within the oil to kind an emulsion. Add the shallots, chives, ½ teaspoon salt, and pepper and chill combination whereas making ready the salad.
  2. Put the greens in a big bowl. Add the duck, sugar snap peas, cranberries, blue cheese, and pistachios. Drizzle on the French dressing and serve.

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