Hudson Valley Foie Gras | Duck Bacon Salad
Duck Bacon Salad Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad — a simple dish to put together for entertaining guests.
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Whisk
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 eight oz. packages duck bacon, crisp and coarsely crumbled
- 2 each, fennel, heads and stalks thinly sliced, fronds picked
- 2 cups muscat grapes, halved
- 1 medium red onion, thinly sliced
- 8 ounces arugula
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon ginger, grated
- 4 tablespoons honey
- salt, to taste
- black pepper, to taste
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