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Duck Breast and Wilted Spinach Salad with Morels, Peas, and Cherries

A wonderful summer dinner. The salad consisted of morels, English peas, shallot, and Rainier cherries sauteed with olive oil, white balsamic vinegar, salt, pepper, and thyme. Pour this mixture warm over baby spinach to wilt the leaves. On the side, I served slices of duck breast pan sauteed with just some salt and pepper. Wilted morel, pea, and cherry salad with duck breast

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