An upscale salad

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


• 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.