A Salad of Sliced Duck Breast, Mixed Lettuces and Pine Kernels Served with a Red Wine Dressing

• a few leaves of radicchio, curly endive, lollo rosso, oak leaf lettuce and purslane
• 3 tbls walnut oil

Wash and pick over all the salad leaves. Toss in walnut oil and season. Divide between four plates and sprinkle the pine kernels on top.

Fry the seasoned duck breasts in the oil and butter, leaving them pink. Slice each warm duck breast into five thin slices and arrange on top of the lettuces.

To make the dressing, reduce the shallots and red wine by half. Add the vinegar and re