Winter Greens with Prosciutto, Pomegranate and Duck Fat Vinaigrette
DUCK FAT IS CULINARY gold! it is often used for frying or roasting potatoes but it is also brilliant in a dressing for hearty greens. if the duck fat is solid, warm it gently to liquefy before starting the recipe.
Duck Fat ¼ cup plus 1 tsp, divided
Red Wine Vinegar 3 Tbs
Fresh Lemon Juice 1 Tbs
Dijon Mustard 1 tsp
Honey 1 tsp
Salt and Freshly Ground Black Pepper to taste
Baby Kale Leaves 2 cups, washed
Baby Spinach Leaves 2 cups, washed
Radishes 4, thinly sliced
Celery
1 stalk, finely sliced
Prosciutto 4 slices
Pomegranate Seeds 1/2 cup
1 PLACE the ¼ cup of duck fat in a small screw-top jar along with the vinegar, lemon juice, mustard, honey, salt and pepper. Close the lid tightly and shake vigorously until the dressing is smooth and creamy. Taste for seasoning and add salt and pepper to taste.
2 HEAT the remaining tsp of duck fat in a skillet until sizzling. Add the prosciutto slices and fry for about 30 seconds per side, or until crisp. Remove and drain on paper towel. When cool enough to handle, chop roughly.
3 COMBINE the salad greens, radish and celery in a bowl. Top with the prosciutto and pomegranate seeds. Pour the dressing over and toss to coat.