2 x 240g smoked duck breast, thinly sliced
3 ripe yellow peaches, cut into wedges
1/2 small red onion, thinly sliced
4 cups picked watercress
100g firm ricotta, broken into large pieces
Hazelnut Vinaigrette:
80mL hazelnut or extra virgin olive oil
3 tsp Dijon mustard
60mL verjuice
1/2 cup (60g) hazelnuts, toasted, skins removed, roughly chopped
To make vinaigrette, whisk oil, mustard and verjuice in a bowl until emulsified. Season and stir through hazelnuts.
Arrange salad ingredients on a platter or large wide salad bowl.
Drizzle with vinaigrette and serve.
