Toss up a lunch entrée SMOKED DUCK BREAST, RED GRAPE AND HAZELNUT SALAD The Sitting Room, Seattle, www.the-sitting-room.com Yield: 4 servings 1/4 c. fresh orange juice 1 t. orange zest, plus more for garnish 2-3 t. pomegranate molasses 1/4 c. olive oil Sherry vinegar, as needed Salt and pepper, to taste 2 qts. mixed greens 12 oz. (3/4 lb.) smoked duck breast, thinly sliced and warm 2 c. red seedless California grapes, halved 1/2 c. hazelnuts Method (1) Whisk together orange juice, orange zest, pomegranate molasses and olive oil with a large splash of sherry vinegar. Season with salt and pepper. (2) Toss greens in dressing. (3) Per serving, plate 2 c. dressed mixed greens. Arrange 3 oz. warmed duck slices and 1/2 c. grapes over dressed greens. Sprinkle 1/8 c. hazelnuts over top. Garnish with orange zest. Wine pairing: Who could resist a “seducktive” pairing of O’Brien Seduction 2006 (California), a juicy, blackberry and cherry-fruited Cabernet Sauvignon blend, with the smoky pomegranate duck? CALIFORNIA TABLE GRAPE COMMISSION FIELD GREENS, APPLE AND CRANBERRY SALAD WITH WARM GOAT CHEESE CROUTONS Smuckers Menu Solutions (Eagle Brand Sweetened Condensed Milk), www.smuckerfoodservice.com Yield: 12 servings 12 oz. fresh baby field greens Creamy Apple Cider Vinaigrette (recipe follows) 12 5-oz. chicken breasts, grilled, sliced and kept warm 6 oz. dried cranberries 6 oz. walnut pieces, toasted 6 oz. dried sweetened apple chips Warm Goat Cheese Croutons (recipe follows) Method (1) To assemble each serving, combine 1 oz. field greens and 1/2 oz. Creamy Apple Cider Vinaigrette; toss to blend. Portion on plate. (2) Top with 1 chicken breast, 1/2 oz. cranberries, 1/2 oz. walnuts and 4 apple chips. (3) Drizzle 1/2 oz. Creamy Apple Cider Vinaigrette over topping. Garnish salad with 1 Warm Goat Cheese Crouton. Creamy Apple Cider Vinaigrette 1 1/2 c. Eagle Brand Sweetened Condensed Milk 1 c. apple cider vinegar 1/4 c. fresh parsley, minced 3/4 t. salt 1/2 t. coarse-ground black pepper Method (1) Combine the sweetened condensed milk, apple cider vinegar, parsley, salt and pepper; whisk to blend. Reserve vinaigrette. Warm Goat Cheese Croutons 6 oz. goat cheese 3 T. Eagle Brand Sweetened Condensed Milk 12 slices French bread, bias-cut Method (1) Preheat the broiler or salamander. (2) Combine the goat cheese and sweetened condensed milk, and mix to blend. Spread an even layer over 1 side of each piece of sliced bread. (3) Broil bread until bubbly and golden. Reserve. Wine pairing: The intense Daedalus Cellars Pinot Gris 2007 (Oregon) will sing with the chicken and goat cheese, as well as bring out the fruit flavors of the cranberries and apples in the salad. Introducing BBQ Grilling Rubs from San Francisco Herb & Natural Food Co.® Since 1969 Suggested Retail: $4.50 ea Whsl: $2.45 ea. $29.40/per case of 12 Formulated with all natural spices & salt free to compliment any type of meats. Just apply as marinade or just before cooking and enjoy all year round on the grill, stove top, or oven. Available in a Seafood/Fish, Poultry or Beef/Meat selections containing only the finest quality spices and herbs to enhance the natural flavor of your food. www.herbspicetea.com Tel: 800-227-2830 47444 Kato Road, Fremont, CA 94538 16 | Chef www.chefmagazine.com