Arugula Salad with Smoked Duck Breast, Cherries and Hazelnuts

This simple appetizer is a study in balance: the smoky meatiness of the duck, the tartness of the cherries, the sharpness of the cheese, and the peppery hotness of the arugula all come together with a super simple vinaigrette.

2 large handfuls Arugula, rinsed and well dried, roughly chopped or torn
2 tbsp Hazelnut oil
2 tbsp Champagne Vinegar
1 tsp Dijon Mustard
1/4 cup dried cherries
1-2 tbsp sugar

1 smoked duck breast, cold, thinly sliced
1/4 cup hazelnuts, roasted and roughly chopped
2 ounces very sharp, good aged cheddar
good sea salt

Place the dried arugula in a bowl and set aside.

Place the hazelnut oil, vinegar, mustard, sugar, and cherries in a small saucepan over medium heat and stir with a whisk until warm (not boiling - 3 minutes or so). Pour over the arugula, sprinkle with a little salt, and toss to coat. Place the arugula on a plate and top with the duck slices.

With a vegetable peeler, peel thin slices of the cheddar over the salad. Top with the chopped hazelnuts and a little extra dressing, adding any cherries to the plate that did not cling to the greens. Sprinkle everything with a little sea salt.

Serves 2