Duck Salad With Mandarin And Pomegranate - cooking recipe

Ingredients

5 oz sugar snap peas, trimmed
2 1/4 lb Chinese barbecued duck, meat (and skin) coarsely chopped
2 None small mandarin oranges, segmented
1 head red radicchio lettuce, leaves separated
1/4 cup pomegranate pulp
1 cup roasted slivered almonds
1 clove garlic, minced
1 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp olive oil

Preparation

Boil, steam or microwave sugar snap peas until just tender. Rinse under cold water until cool then drain.
Combine duck, sugar snap peas, mandarin oranges, lettuce, pomegranate and nuts in a large serving bowl.
Whisk together garlic, mustard, lemon juice and olive oil then pour over salad and toss gently to combine. Season.