Ingredients for the dressing:
4 tbsp vegetable oil
3 tbsp lemon juice
4 tbsp orange juice fresh pressed
1 tsp finely grated fresh ginger
1 tsp maple syrup
½ tsp fresh diced red chilly
Make the dressing by mixing all the ingredients.
Ingredients for the salad
2 ready cooked beetroot, cut in
1 fresh orange, cut in pieces
2 tbsp fresh parsley, finely chopped
½ sliced red chilly
1 tsp finely diced fresh ginger
Combine all salad ingredients on a plate and drizzle with the dressing.
Add on top of the salad a few slices of the Ardshealach Smoked Gressingham Duck Breast.
For this I have placed a whole smoked duck breast briefly under the grill in order to get the crisp back on the skin, sliced it and used for each plate a few slices to add on top of the salad.
Drizzle a bit of the dressing on all again, season to taste and sprinkle some of the sliced red chilly, a tiny bit of the fresh diced ginger and parsley over it and enjoy!