Fig Apple Salad

Instructions

1. 1

   Wash, rinse, and spin dry the frisée and mâche.

2. 2

   In a warm skillet, lightly roast the pine nuts to bring out all their flavor and set aside.

3. 3

   Season the magret with salt and pepper and bake it in the oven for 20 minutes, covered with aluminum foil at 180°C, preheated oven!

4. 4

   Prepare the vinaigrette in a bowl: add olive oil, balsamic vinegar, and mix.

5. 5

   Salt and pepper.

6. 6

   Add the frisée/mâche mixture and pour the dressing over it.

7. 7

   Wash the figs and cut them into quarters.

8. 8

   Cut the cooked red beets into slices.

9. 9

   Once the magret is well roasted, slice it thinly.

10. 10

    In plates, place a layer of frisée, the figs, and sliced duck magret without the fat.

11. 11

    Add some grilled pine nuts.