Smoked Duck and Walnuts with Winter Greens

Ingredients

• 1/3 cup fresh tangerine juice or orange juice
• 1/4 cup walnut oil or extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon raspberry vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon sugar
• 5 tangerines or 3 oranges
• 3 heads of Belgian endive, trimmed, thinly sliced crosswise
• 3 cups bite-size pieces firsée lettuce
• 3 cups bite-size pieces radicchio
• 1 bunch watercress, thick stems trimmed
• 4 ounces smoked duck breast* or smoked turkey breast, cut into thin strips
• 1/2 red onion, thinly sliced into rings
• 2/3 cup walnut halves, toasted
• 1/3 cup fresh pomegranate seeds

Steps

1. Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.
2. If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat.
3. Divide salad among 8 plates. Top each with smoked duck, onion rings and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.