It’s my new favorite salad. Hefty enough for a meal; this is no boring summer salad. Spicy mustard greens, peppery argugula and gorgeous rainbow radishes are such a nice foil for the salty duck, sweet crunch of the walnuts and lightly sweet maple vinaigrette. The part that makes this really, really good…duck bacon of course – and a luscious, just barely set egg. It’s kind of a take on a french frisée salad with lardons, but honestly- duck is better 🙂 Check out how easy it is below.
Mustard Green, Radish and Duck Bacon Salad
Author: Lisa Cassell-Arms
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
- Preheat oven to 400 degrees
- strips duck bacon, uncured and smoked (D'Artagnan)
- cups mustard greens
- cups arugula
- Maple Walnut Vinaigrette (see recipe below)
- /3 cup radishes, sliced
- /2 cup maple candied walnuts (see recipe below)
- eggs, soft boiled until yolks are just set (about 6 minutes in boiling water)
- 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.
- 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.
Maple Walnut Vinaigrette
Author: Lisa Cassell-Arms
Ingredients
- ½ cup walnut oil
- ⅛ cup white wine vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Shake all the ingredients together in a jar.
Maple Candied Walnuts
Author: Lisa Cassell-Arms
Ingredients
- ½ cup walnuts
- 1 tablespoon maple syrup
- Salt to taste
- Cayenne pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Toss the walnuts with maple syrup, salt and cayenne. Spread on a baking sheet lined with parchment. Bake for approximately 15 minutes until walnuts are lightly browned. Cool.
- Serves 4 as a main course salad.
