Duck Salad with Blueberries and Walnut Vinaigrette The moist, dark duck breast is complemented by the fruit and nuts in this recipe. The walnut vinaigrette has many layers of flavor, and by dressing the salad lightly you will create a dish that’s both healthful and tasty. Salad: • 3 whole duck breasts • 2 fresh ripe Anjou pears • 1 yellow bell pepper • 1 red bell pepper • 3 stalks of celery • ½ cup chopped walnuts • ? cup slivered almonds Dressing: • ½ cup white wine vinegar • 1 tablespoon of dijon mustard • 1- 4 oz bag of dried Blueberries • ½ cup walnut oil • ½ cup olive oil • 1 teaspoon salt • 1 teaspoon fresh ground pepper 4 to 6 cups fresh greens of your choice Score fat cap of Duck breast, season with GameChef Game Bird Seasoning, Wash the vegetables. Chop peppers, and celery and mix with salad greens. Dressing/Vinaigrette Reconstitute dried blueberries in warm water until plump, add dijon, vinegar, salt and pepper and whisk oil in until vinaigrette is emulsified. Add the walnuts, almonds, dried blueberries, and duck. Toss to mix. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss. Serves 4 to 6