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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

Strawberries Provide A Sweet Counterpoint To Rich Duck Breasts. Here, They Meet In A Quick Salad For Two, Dressed With A Rhubarb Vinaigrette. Showcase The Fruity, Tangy Dressing And The Smoky Grilled Duck With The Smoky, Raspberry Character Of A Washingto

Eating Well