Salade Française with Duck Breast

For Salade française, divide salad mixture evenly among 4 plates. Remove the green stalk from the tomatoes and cut into cubes. Also distribute on the plates.

Slice the fennel bulb into fine strips with a cucumber slicer. Arrange them on the salad bed as well. Place the ingredients for the dressing in a screw-top jar and shake vigorously.

Drizzle the dressing over the salad with a spoon. Pit the peaches and cut them into wedges. Fry them briefly in a pan with a little clarified butter, drape them on the salad.

Tear the raw ham into pieces and spread on the plates as well. Cut the skin of the duck breasts crosswise and sear in clarified butter for about 2 minutes on each side.

Wrap in aluminum foil and let rest for about 5 minutes. The core should remain pink. Slice the meat thinly and place over the salad like a fan.

Garnish the salade française with lemon balm cut into small strips.

Preparation Tip:

If you like it a bit more lush, you can add a blob of cranberry foam (mix creme fraiche with cranberry compote and season with salt and pepper) on top of the Salade française.

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