From: The Sitting Room, Seattle. Yield: 4 servings. 2 cups (2 qt.) mixed greens3/4 lb. smoked duck breast, thinly sliced and warm 2 cups red seedless California grapes, halved1/2 cup hazelnuts, toasted (1/8 cup per salad) DRESSING: 1/4 cup fresh orange juice 1 tsp. orange zest 1/4 cup olive oil large splash of sherry vinegar 2-3 tsp. pomegranate molasses to taste, salt and pepper Toss greens in dressing. Arrange warmed duck slices and sliced grapes over dressed greens. Sprinkle hazelnuts ...
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