Magret Salad with Two Beets and Tête de Moine AOP

Ingredients:

• 1 magret duck breast
• 2 medium-sized beets, cooked and sliced
• 1 Tête de Moine AOP cheese, shaved
• 4 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Pierce the duck breast skin with a fork in several places. Season with salt and pepper generously on both sides.
3. Heat the olive oil in a large non-stick pan over medium-high heat. Add the duck breast skin-side down and cook for 6-8 minutes or until the skin is crispy.
4. Flip the breast and cook on the other side for an additional 3-5 minutes or until desired doneness is reached. Remove from pan and let rest for 5 minutes.
5. In a small bowl, mix together olive oil, balsamic vinegar, salt, and pepper.
6. Place mixed greens in a large bowl and toss with the dressing.
7. Arrange slices of cooked beets on top of the mixed greens.
8. Slice the duck breast thinly and arrange it on top of the beets.
9. Shave the Tête de Moine AOP cheese using a cheese plane and sprinkle generously over the salad.

Verdict:

This Magret Salad with Two Beets and Tête de Moine AOP is a delicious and sophisticated dish that can be served as a light meal or an appetizer. The combination of flavors and textures in this salad is truly outstanding. The crispy duck breast balances perfectly with the sweetness of the beets, while the creamy Tête de Moine AOP cheese adds richness and depth. Highly recommended!

Serving Suggestions:

This Magret Salad with Two Beets and Tête de Moine AOP is best served with a glass of red wine and a slice of bread. Enjoy it as a healthy and satisfying lunch, or as an elegant starter for a dinner party.