Smoked Duck, Frisee and Poached Egg Salad

Cook Time 15 minutes

Servings 4

Ingredients

1 smoked duck breast, sliced thinly
½ head of frisee lettuce, leaves picked & washed
2 thick slices of sourdough bread, crust removed & cubed
4 very fresh free-range eggs
1 tbs. white vinegar
½ bunch chives, finely chopped
1 handful walnuts

Mustard Dressing:
1 heaped tsp. seeded mustard
1 tbs. white wine vinegar
4 tbs. olive oil
1 tbs. walnut oil
Salt and pepper

Method

To prepare the croutons, preheat the oven to 180C. Lightly oil the cubed bread pieces and cook in the oven for 5-8 minutes until golden brown.

For the dressing, place all the ingredients into a jar and shake well until combined.

Bring a small pan of water to the boil and add the white vinegar. Crack eggs into a glass, one at a time and tip into the just-boiling water. Poach for 2-3 minutes, with a slotted spoon remove the eggs gently and drain on paper toweling. Season with salt.

To assemble the salad, arrange frisee into a shallow bowl. Add the smoked duck, croutons, a poached egg, walnuts and a sprinkling of chives. Finally drizzle with the dressing.