- 1/2 cup shallots, peeled and sliced
- 1/4 cup ginger, peeled and julienne
- 1 tablespoon olive oil
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup rice or white vinegar
- 3/4 cup white wine vinegar
- 1 teaspoon whole grain mustard
- 1/2 cup water
- 1 tablespoon cornstarch
- 2 heads Bibb lettuce, leaves quartered
- 1/2 cup Belgian endive, julienne leaves
- 1 cup red onion, sliced thin
- 1 fennel bulb, leaves and stems removed, sliced into thin rings
- 1 pint blackberries
- 1/2 cup crushed black walnuts
- 2 large Asian pears
- 24 ounces prepared smoked duck breast
- Combine shallots, ginger, olive oil and SPLENDA(R) in a medium saucepan. Sweat shallots and ginger over low heat until soft and shallots are translucent. Turn up heat and add vinegars.
- Cook until mixture reduces by 1/3 then stir in a solution of water mixed with corn starch and bring to a boil. Remove from heat and add mustard. After dressing cools, strain out ginger and shallots.
- Toss all remaining ingredients together in a large salad bowl except for blackberries and duck breast. Dress salad with candied ginger vinaigrette and season with salt and pepper to taste. Divide evenly onto 8 chilled salad plates. Slice duck breast and fan 3-4 oz of duck around each salad. Drizzle remaining vinaigrette onto duck breast and garnish with a few blackberries.