Spinach salad with crispy duck breast

You will need

  • Non-stick frying pan
  • Large bowl
  • Wire whisk


Serves 4
  • 550g spinach
  • 4 duck breast, sliced ​​1cm thick
  • 250g smoked bacon, diced
  • 100g pine nuts
  • 4 garlic clove, thinly sliced
  • 4 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

For the honey and mustard dressing

  • 6 tbsp of olive oil
  • 1 tbsp of white wine vinegar
  • 1 tsp of honey
  • 1 tsp of french mustard
  • Freshly ground black pepper
  • Salt

Preparation Method

25 minutes
  1. In a large bowl, whisk together the French mustard, honey, vinegar, and salt. Gradually whisk in the olive oil to make a dressing. Wrap in the cling film and refrigerate till needed.
  2. Place a non-stick frying pan over medium heat, tip in the pine nuts and toast until golden brown. Set aside to cool for few minutes.
  3. Put a non-stick frying pan on the medium-high heat until it is hot. Drizzle with rapeseed oil and place the duck breast slices together with smoked bacon. Keep frying for about 1 minute on each side. Set aside for 2 minutes in a warm place to rest.
  4. Meanwhile, in a large bowl place spinach and drizzle with honey and mustard dressing. Toss well and divide spinach between plates. Arrange on the top of spinach salad rested duck breast with bacon. Sprinkle with toasted pine nuts and serve.

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