2 x 240g smoked duck breast, thinly sliced
3 ripe yellow peaches, cut into wedges
1⁄2 small red onion, thinly sliced
4 cups picked watercress
100g firm ricotta, broken into large pieces
80ml (1/3 cup) hazelnut or extra virgin olive oil
3 tsp Dijon mustard
60ml (1/4 cup) verjuice
1⁄2 cup (60g) hazelnuts, toasted, skins removed, roughly chopped
1. To make vinaigrette, whisk oil, mustard and verjuice in a bowl until emulsified. Season and stir through hazlenuts.
2. Arrange salad ingredients on a platter or large wide salad bowl. 3. Drizzle with vinaigrette and serve.
This dish is best served as a light lunch or starter.