Duck-and-Olive Salad

Name: Duck-and-Olive Salad
Ingredients: 1 cup Duck meat, cooked and shredded; 2 tablespoons Pimiento-stuffed olives, thinly sliced; 4 cups Cress (or other salad greens) (Quantity estimated (not specified in original recipe)); 6 tablespoons Olive oil (For French dressing); 2 tablespoons Vinegar (or lemon juice) (For French dressing); 1/2 teaspoon Salt (For French dressing. Quantity estimated (not specified in original recipe)); 1/4 teaspoon Black pepper (For French dressing. Quantity estimated (not specified in original recipe))

A simple salad featuring duck and olives, dressed with a classic French vinaigrette.

Ingredients

1 cup Duck meat, cooked and shredded
2 tablespoons Pimiento-stuffed olives, thinly sliced
4 cups Cress (or other salad greens) (Quantity estimated (not specified in original recipe))
6 tablespoons Olive oil (For French dressing)
2 tablespoons Vinegar (or lemon juice) (For French dressing)
1/2 teaspoon Salt (For French dressing. Quantity estimated (not specified in original recipe))
1/4 teaspoon Black pepper (For French dressing. Quantity estimated (not specified in original recipe))

Instructions

1Cut the cooked duck meat into small pieces. Slice the pimiento-stuffed olives very thinly. Use 2 tablespoons of sliced olives per 1 cup of duck meat.
2In a small bowl, whisk together the salt and pepper. Add the olive oil and whisk until combined. Add the vinegar (or lemon juice), a few drops at a time, whisking constantly until an emulsion forms.
3Place the cress (or other salad greens) on a serving platter or individual plates. Pour the French dressing over the greens. Gently toss the greens with the dressing. Arrange the duck and olive mixture on top of the dressed greens and serve immediately.