A gluten-free salad with pomegranate, mint, quinoa, pine nuts, nashi pear and radicchio.
For the dressing:
Combine all ingredients together and blend until liquefied
For the salad:
Place duck in oven at 170c for between 40 mins to 1 hour or until skin is crispy. Remove pomegranate seeds. Slice nashi into thin, long strips. Finely shred radicchio. Combine with rest of ingredients and toss. Dress with sherry dressing. Season with Murray river salt. Divide into 4 bowls. Place duck on top. Enjoy.
Recipe provided by Greenwood Hotel
Trending This Week