Ingredients:
- For tartine:
- 1 smoked duck breast, thinly sliced
- 4 slices of pain au levain (french country bread), lightly toasted
- 8 dried figs (or plums) cut in half
- For dressing:
- 2 tbsp. red-wine vinegar
- Sugar, to taste
- 1 tsp. dijon mustard
- 1 clove garlic, smashed
- 4 tbsp. olive oil
- Pinch of kosher salt
- Freshly ground black pepper, to taste
- Salad (or purchase an organic bagged mix):
- 1 cup baby romaine leaves
- 1 cup mâche
- 1 cup oak leaf lettuce
- 1 cup mizuna or baby spinach leaves
Instructions:
- Combine the vinegar with the sugar, mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste. Set aside.
- Preheat oven to 400 degrees. Lay the lightly toasted bread on a baking sheet. Top each slice of bread with 4-5 slices of smoked duck and 4 fig/plum halves. Place in oven and bake until fat from duck starts to render a crisp a little, 5-8 minutes.
- Remove the garlic clove from the vinaigrette. Just before serving, toss the greens in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette).
- Place salad on serving plate and place tartin next to it. Enjoy this for lunch or a light dinner 🙂
