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🍽️ Arugula Salad with Duck Breast

438 kcal · 30 min · 4 servings

Ingredients

• 40 g almond flakes
• 2 chicory
• 150 g arugula
• 2 sprigs basil
• 400 g smoked duck breast fillet
• 1 pomegranate
• 4 tbsp balsamic vinegar
• 1 tsp liquid honey
• 5 tbsp nut oil
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a pan without fat.
2. 2. Add the almonds to the hot pan.
3. 3. Toast the almonds until they are golden brown.
4. 4. Wash the chicory under running water.
5. 5. Remove the tough cores from the chicory.
6. 6. Carefully separate the chicory leaves.
7. 7. Wash the arugula under running water.
8. 8. Remove wilted parts from the arugula.
9. 9. Spin the arugula dry.
10. 10. Rinse the basil briefly.
11. 11. Shake the basil dry.
12. 12. Pick the basil leaves off the stems.
13. 13. Slice the duck breast into thin pieces.
14. 14. Score the pomegranate around the circumference.
15. 15. Halve the pomegranate.
16. 16. Knock out the pomegranate seeds.
17. 17. Take a bowl for the dressing.
18. 18. Add the pomegranate seeds to the bowl.
19. 19. Add the balsamic vinegar to the bowl.
20. 20. Add the honey to the bowl.
21. 21. Add the oil to the bowl.
22. 22. Whisk the dressing ingredients in the bowl.
23. 23. Season the dressing with salt to taste.
24. 24. Season the dressing with pepper to taste.
25. 25. Artfully arrange the chicory on plates.
26. 26. Place the arugula on the chicory.
27. 27. Place the basil on the arugula.
28. 28. Distribute the duck breast slices on the salad.
29. 29. Sprinkle the salad with the toasted almond slivers.
30. 30. Drizzle the salad with the dressing.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 438
• Protein: 22 g · Fett/Fat: 36 g · Carbs: 8 g