Peppery, sweet, nutty, and rich, try this elegant salad the next time you're making a meal for that special somebody in your life. Pair this dish with a Washington Riesling or Viognier from Washington or California.

Grilled Peach and Duck Salad
Makes 1 entrée-sized salad or 2 appetizer salads
Recipe Courtesy of MarxFoods

Ingredients

• 1/2 Duck Breast
• 1/2 Peach
• 1 large handful of Arugula
• 1 tbsp Marcona Almonds
• 1 tsp Grana Cheese, grated
• 1/4 cup Rice Wine Vinegar
• 1 small Shallot, finely diced
• 1 pinch Salt
• 1 pinch Pepper
• 1 tsp Mustard
• Juice of Half a Lemon
• Zest of a Quarter of a Lemon
• 1/4 cup Olive Oil
• 1/4 cup Canola Oil

Directions

1. Render the fat from the duck breast. (how to render duck breasts).
2. Halve and destone the peach.  Lightly season the inside with olive oil, salt, and a touch of pepper.
3. Put the peach on a hot grill, cut side down, and briefly grill until you develop strong grill marks.  Flip and brown the other side.  Remove from the grill and reserve.
4. Make the vinaigrette. In a small bowl combine the shallot, vinegar, salt, pepper, mustard, lemon juice & zest.  While whisking, slowly drizzle in the oils until the mixture comes together.
5. Get some canola oil in a cast iron skillet very hot, and add the rendered duck breast.  Sear the breast on both sides to develop a nice crust and cook to your desired level of doneness.
6. Roughly chop the marcona almonds, cut the peach into thick wedges, and slice the duck.
7. Toss the arugula with the vinaigrette, grana, and almonds. 

Plating the Dish
Place a pile of salad on plates or a serving platter and arrange the duck slices and peach wedges around it.