Smoked Duck Salad

For 5 persons

2 smoked duck breasts

5 figs
50g of butter
100g of balsamic vinegar
20g of sugar
1 spoon of mustard
2 spoons of pomegranate molasses
Olive oil FM

1 bunch of spring onions
250g of rucola leaves
15 sundried tomatoes
100g of Parmesan cheese

50g of nuts mix

Slice thinly the spring onions.
Shave the Parmesan cheese.
Cut in half the sundried tomatoes.
Cut the figs in quarters.
Slice thinly the smoked duck.

Roast the figs with some butter for 2 minutes, and then add the sugar and the balsamic vinegar boil for 30 seconds.
Reserve the balsamic vinegar in a bowl, season with salt and pepper, mustard, pomegranate molasses and add some olive oil for the dressing.

Dress the figs on a plate on top add the smoked duck then decorate with the rucola seasoned, the Parmesan, the spring onions and the sundried tomatoes.

Serve it right away.