Mustard Green, Radish and Duck Bacon Salad
Author: 
Cuisine: Gluten free
 
Ingredients
  • 5 strips duck bacon, uncured and smoked (D'Artagnan)
  • 3 cups mustard greens
  • 3 cups arugula
  • Maple Walnut Vinaigrette (see recipe below)
  • ⅓ cup radishes, sliced
  • ½ cup maple candied walnuts (see recipe below)
  • 4 eggs, soft boiled until yolks are just set (about 6 minutes in boiling water)
Instructions
  1. Preheat oven to 400 degrees
  2. strips duck bacon, uncured and smoked (D'Artagnan)
  3. cups mustard greens
  4. cups arugula
  5. Maple Walnut Vinaigrette (see recipe below)
  6. /3 cup radishes, sliced
  7. /2 cup maple candied walnuts (see recipe below)
  8. eggs, soft boiled until yolks are just set (about 6 minutes in boiling water)
  9. Begin by cooking the duck bacon. Place the strips of duck on a baking sheet and bake in the oven for about 15 minutes, until cooked through and starting to get crispy. Remove, cool and roughly chop.
  10. In a large bowl, toss mustard greens and arugula with your desired amount of the vinaigrette. Sprinkle radishes, candied walnuts and duck bacon on top. Peel eggs and slice in half and place on top of the salad just before serving. Season with salt and pepper to taste.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/mustard-green-radish-and-duck-bacon-salad/