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Ingredients

• 2 cups thinly sliced fresh or frozen (not thawed) rhubarb
• 1/3 cup water
• 2 boneless duck breasts (about 1 pound total; see Ingredient Note), skin removed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 cup sugar snap peas
• 1 tablespoon walnut oil or canola oil
• 2 teaspoons honey
• 1 teaspoon balsamic vinegar
• 4 cups baby romaine lettuce or mixed salad greens
• 1 cup sliced fresh strawberries
• 3 tablespoons chopped toasted pecans (see Tip)

Description

Duck & Strawberry Salad With Rhubarb Dressing - The Huffington Post

Kitchen Daily