I apparently have a severe case of bloggers’ block lately. I have a few posts in progress but can’t seem to finish! Here’s a little something I made with my pan-seared duck breast leftovers last week (yes, I realize I haven’t posted that recipe yet, but it’s on the way!)

I sliced up leftover duck breast and reheated them for a minute or so in a skillet. Meanwhile, I found a few random salad fixin’s in my pantry–parmesean, walnuts, and baby greens. I found a recipe for “molasses duck salad” via Emeril and modified his molasses vinaigrette with what I had in my pantry for use on my salad. I’ve never made a salad dressing before, so I was really excited that it came out so fantastic! I’m calling it honey vinaigrette. Recipe to follow.

Duck Breast Salad

Honey Vinaigrette

1 T. honey
1 T. red wine vinegar
1 T. garlic (or to taste, up to 2 T.)
1/4 c. warm olive oil
1 tsp Dijon mustard

Add everything to a small bowl and whisk until emulsified, about 2 min. Makes enough for 2 salads.