Composed Duck Prosciutto Salad

This recipe comes courtesy of Executive Chef Dan Murray of Pedalers Fork in Calabasas.
Photography By Jayme Burrows | June 18, 2015


Arrange first 5 ingredients on 4 salad plates. Drizzle with balsamic glaze and extra-virgin olive oil. Garnish with micro-herbs, if desired.

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  • 1 duck breast prosciutto, thinly sliced
  • 2 bunches baby beets, roasted, peeled and quartered
  • 2 each citrus, preferably blood or Cara Cara oranges, cut into segments (can replace with peaches if citrus is not available)
  • 2 tablespoons sliced or slivered almonds, lightly toasted
  • 2 tablespoons balsamic glaze or reduction
  • 2 tablespoons extra-virgin olive oil
  • Micro-herbs for garnish, if available
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