What you need

For the vinaigrette:

•  3 medium shallots, minced
• 4 tablespoons sherry vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ cup of extra virgin olive oil
• Fine sea salt and freshly ground black pepper, to taste

For the salad:

• Alexian Duck with Cognac Mousse Pâté
• ½ teaspoon fresh rosemary, chopped
• ½ teaspoon fresh thyme, chopped
• 4 cups of mixed baby greens
• ¾ cup shredded, alpine-style cheese like parmesan or Gruyere
• Fresh raspberries or blackberries

Instructions

• First, make the vinaigrette. Wisk shallot, vinegar, lemon juice, and mustard in a small bowl.

• Toss the greens, rosemary, and thyme with the vinaigrette.

• Divide the greens between plates. Spoon about ¼ cup of our Duck Liver Pâté on top of each bed of greens.

• Divide the cheese over the greens. Top with fresh raspberries or blackberries, to taste.