Duck Salad

Ingredients

• 200g chinese bbq duck, shredded
• 60g baby spinach leaves, washed
• 10 cherry tomatoes , halved
• 100g rice vermicelli, pre-soaked in boiling water then cut into short lengths
• 100g carrot, julienned
• 150g bean shoots
• 1/4 bunch coriander, leaves only
• 1/4 bunch vietnamese mint, leaves only
• 1/4 bunch spring onions, finely sliced
• 1 long red chilli, deseeded and finely sliced
• 2 golden shallots, finely sliced and fried until crisp or ready-made shallots may be purchased from asian grocery stores

Dressing

• 2 spring onions, finely chopped
• 1 knob ginger (about 1.5cm), peeled and grated
• 1 clove garlic, crushed
• Olive oil
• 2 oranges - juice only
• 2 tablespoons caster sugar
• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar