Smoked Duck and Apple Salad with Dates and Pecans


  • 12 oz Mixed Baby Greens
  • 15 oz Date Vinaigrette
  • 3 oz Red Onions, thinly sliced
  • 1 lb 8 oz Tart apples, peeled, cored, thinly sliced
  • 12 oz Smoked Duck breast meat, shredded
  • 6 oz Pecans halves, toasted
  • 24 California Dates, whole, pitted
  • 1/3 cup Cider Vinegar
  • 1/4 cup Honey
  • 1 cup Extra-Virgin olive oil
  • 3 oz California Dates, chopped
  • 1/3 cup Mint, chopped
  • Salt and pepper to taste


  • Vinaigrette Instructions Mix vinegar and honey together. Slowly whisk in oil. Stir in dates, mint and salt and pepper to taste. Let dressing stand at least two hours before using.
  • Toss mixed baby greens with 6 tablespoons of Vinaigrette and put onto 12 salad plates. Scatter red onions over greens. Arrange equal number of apple slices in a concentric circle; top with shredded duck and pecan halves. Cut dates into slivers and springle atop salad. Drizzle with Vinaigrette.
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