Ingredients:

1 tblspn dijon mustard
15ml sherry vinegar
60ml extra virgin olive oil
sea salt
freshly ground white pepper
1 smoked duck breast, thinly sliced
1 handful watercres leaves, washed
1 handful flat parsley leaves, washed
1/2 head oak lettuce leaves, washed
50g rocket, washed
60g dried cranberries

Serves: 4

Method:

In a bowl whisk together the mustard, vinegar and oil to make the dressing. Season to taste.

In another bowl toss together the remaining ingredients.

Pour over the dressing and divide evenly between 4 plates.

Contributor: Cam