Duck dinner salad

*This article originally appeared in the January issue of VRAI magazine.

We all make ourselves promises of virtuous starts in January: exercise more, sleep better, be a kinder person, eat healthier.

All of these goals are admirable, even necessary, but some of them are more realistic – and actually achievable – than others.

In terms of eating better and healthier, the simplest way to keep to a plan is to be organized and make it as easy for yourself as possible. This means planning ahead, making smart substitutions, and being flexible with ingredients, but consistent with your flavor profiles.

And if you’re ever in doubt, follow my favorite ‘rule’ – eat colorfully, with at least three bright colors on your plate.

Green, orange, and red are fairly easy colors to incorporate this season. Sturdy winter greens will keep you going, the Vitamin B will give you energy, and the antioxidants will make sure you don’t get sick in funky weather.

Let me introduce you to the dinner salad. It is a satisfying, simple and delicious dinner.

You need your choice of protein – here, I used leftover roast duck – which is flexible depending on what you have. Then, you add the colors and textures (crunch!) to your plate, then a bit of tartness or spice with your dressing, depending on what you prefer.

{ps.} if you’re having trouble finding duck – I suggest D’Artagnan!

Duck dinner salad

You’ll need:

• 3 cups baby arugula
• 2 carrots, cut into matchsticks
• 1/4 cup pomegranate seeds
• 1/2 cup duck, cooked and shredded (you can substitute chicken or beef etc.)
• raspberry vinegar glaze
• extra virgin olive oil
• salt, pepper

1. Wash and dry the greens thoroughly. In a large bowl, combine arugula, carrots, and pomegranate seeds.
2. Shred the cooked duck into the salad and toss together using your hands or salad tongs.
3. Season lightly, then dress with a few tablespoons of olive oil and tart raspberry vinegar glaze.

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