Mustard Green, Radish and Duck Salad

By Seasons in Vermont
January 26, 2016
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Author Notes: Peppery greens, rainbow radishes, salty duck and maple glazed walnuts, all topped with a voluptuous barely-set egg. A delicious and healthy main course salad.Seasons in Vermont

Serves: 4

Mustard greens, arugula, duck bacon, radishes, walnuts, maple syrup, eggs

  • 5 strips Duck bacon, uncured and smoked (D'Artagnan is good)
  • 3 cups Mustard greens
  • 3 cups Arugula
  • 1/3 cup Radishes, sliced
  • 1/2 cup Walnuts
  • 1 tablespoon Maple syrup
  • Salt and Cayenne pepper to taste
  • 4 Eggs, soft boiled
  1. Preheat oven to 400 degrees. 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. Turn oven down to 350 degrees. Make the maple glazed walnuts: toss the walnuts with maple syrup, salt and cayenne. Spread on a baking sheet lined with parchment. Bake for 10-15 minutes until walnuts are lightly browned. Cool. In a large bowl, toss mustard greens and arugula with your desired amount of the vinaigrette (see vinaigrette recipe below). 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.

Walnut oil, white wine vinegar, rice vinegar, maple syrup

  • 1/2 cup Walnut oil
  • 1/8 cup White wine vinegar
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Maple syrup
  • Salt and pepper to taste
  1. Shake all vinaigrette ingredients together in a jar.

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