Duck and Kumquat Salad
1/2 cup red or white wine vinegar
1/2 cup chopped Kumquats
1/3 cup vegetable oil
2 tablespoons honey
Romaine lettuce leaves
1 head Belgian Endive, leaves separated
1 1/2 cups cooked, chilled, julienne-sliced, cooked duck or chicken breast
2/3 cup green or red seedless grapes
3 tablespoons chopped walnuts or slivered almonds
Alfalfa sprouts as garnish
Combine vinegar, kumquats, oil, and honey in blender or food processor container. Process until kumquats are very finely chopped. Chill until serving time. Makes 1 1/2 cups.
To assemble salad, line large serving platter or individual plates with romaine leaves. Arrange Belgian endive, duck, grapes, and walnuts on leaves. Garnish with alfalfa sprouts.
Serve with dressing on the side.