Ingredients

  • 8 whole Black mission figs, cut in halves or quarters
  • ½ whole Cantaloupe, cut in 12 4" long slices
  • Arugula
  • 20 to 25 leaves Fresh Basil - To Taste
  • 1 whole Duck breast, roasted and sliced into 1/4" medallions
  • 2 tbsp Extra virgin Olive Oil
  • 6 Mint leaves, finely chopped
  • Fresh pepper, to taste

Directions

Muddle the mint in the olive oil, then carefully toss the arugula, basil, olive oil and mint together. Arrange as a bed on four plates. Artfully locate the figs and cantaloupe pieces, then the duck medallions. Season with pepper and serve.

Categories
Salads
MacGourmet downloadFig Salad with Duck. To import, drag image to your MacGourmet recipe box.

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