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🥗 Fresh Salad with Spinach, Duck, and Melon

388 kcal · 30 min · 4 servings

Ingredients

• 600 g Cantaloupe melon
• 400 g smoked duck breast fillet
• 150 g young leaf spinach
• 1 Romaine lettuce
• 6 sprigs oregano
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the melon flesh into wedges.
2. 2. Slice the duck breast into thin slices.
3. 3. Wrap one duck breast slice around each melon wedge.
4. 4. Wash the spinach thoroughly.
5. 5. Remove any wilted or inedible leaves from the spinach.
6. 6. Spin the spinach dry to remove excess water.
7. 7. Separate the leaves from the romaine lettuce.
8. 8. Wash the romaine lettuce leaves.
9. 9. Remove tough stems or damaged parts from the romaine lettuce.
10. 10. Spin the romaine lettuce dry.
11. 11. Tear the romaine lettuce leaves into bite-sized pieces.
12. 12. Rinse the oregano briefly under running water.
13. 13. Shake the oregano dry.
14. 14. Tear the oregano into small pieces.
15. 15. Whisk the vinegar with the oil for the vinaigrette.
16. 16. Season the vinaigrette with salt.
17. 17. Season the vinaigrette with pepper.
18. 18. Taste the vinaigrette and adjust the seasoning if necessary.
19. 19. Mix all prepared salad ingredients in a large bowl.
20. 20. Drizzle the vinaigrette over the salad.
21. 21. Taste the salad again and adjust the seasoning.
22. 22. Arrange the salad on a large platter.
23. 23. Place the duck-wrapped melon wedges on top of the salad.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 388
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 14 g