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Ingredients

Hoisin-Balsamic Vinaigrette:

• 2 tablespoons Dijon mustard
• 2 tablespoons aged balsamic vinegar
• 1 tablespoon rice wine vinegar
• 6 tablespoons hoisin sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 2 teaspoons minced shallots
• 1/2 cup peanut oil
• 1/4 cup olive oil
• Salt, to taste

Duck salad:

• 20 haricots verts, trimmed
• 20 snow peas, trimmed
• 4 cups mixed greens
• 20 endive leaves
• 1 cup bean sprouts
• 8 ounces sliced roast duck, warmed
• 2 teaspoons sliced scallions, green parts only
• 8 sprigs cilantro
• 1/2 teaspoon white sesame seeds, toasted

Description

Food Network Invites You To Try This Chinese Roasted Duck Salad With Endive, Green Beans And Hoisin-Balsamic Vinaigrette Recipe.

Food Network