Duck Pastrami and Mesclun Green Salad
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

12 oz          mesclun greens
6 oz            duck pastrami, thinly sliced
1/2 cup      kalamata olives, pitted
1/2 cup      olive oil
5 T              raspberry wine vinegar
3 T              raspberry concentrate
       salt and pepper, to taste  

Optional; for garnish

18               thin slices of taro root, fried     
Yield:     6

1.   In a jar with a tight fitting lid, combine the oil,
vinegar, raspberry concentrate, salt and pepper.
Shake well.

2.   In a mixing bowl mix salad greens with some of
the vinaigrette, enough to lightly coat salad leaves.

3. To serve,  place 3-4 slices in the center of serving
plate, topped with a portion of the mixed greens,
drizzle some vinaigrette on the plate, garnish with a
few kalamata olives and 3 slices of crispy taro root,
as shown.
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