Autumn salad with duck prosciutto and beets, lingonberry vinaigrette

This gourmet salad is equally delicious served as a main course or as a side salad. It pairs wonderfully with a cheese platter or is perfect for a lunch.

Black walnuts are a real find: finally, an alternative to imported nuts! They're fruity, delicious, and full of flavor. You'll want to add them to all your salads.

Ingredients

For the dressing

You will get a nice amount of dressing, which will keep for up to 10 days in the refrigerator.

• 1/4 cup frozen lingonberries
• 5 Quebec strawberries
• 1 tbsp. La Morin Dijion mustard
• 1 tbsp. summer honey from Miels d'Anicet
• 1 tbsp organic apple cider vinegar from Du Capitaine, farm and vinegar factory
• 1/2 cup organic virgin canola oil from Quebec from Tournevent
• 1 green onion (white part only)

For the salad

• 1/4 cup shelled black walnuts
• 1 package of duck breast prosciutto from Boucherie La Petite Patrie
• 1 red beetroot*
• 4 cups mixed lettuce of your choice (spinach, arugula, radicchio, oak leaves, etc.)
• Raw beetroot has been linked to foodborne illness due to storage. To avoid risks, choose beets sold with their leaves on, which ensures minimal storage. Or, blanch the beetroot for 1 minute in boiling water.

Preparation

Note: Raw beetroot stains a lot. Remember to wear gloves and an apron when handling it.

1. Using a hand blender, puree the cranberries, strawberries, honey, Dijon mustard, cider vinegar and green onion, season with salt and pepper, then drizzle in the oil while blending to obtain a smooth, even emulsion.
2. Peel the raw beetroot, cut it into thin strips and then into regular julienne strips. Rinse in cold water and pat dry.
3. In a bowl, toss the lettuce with the walnuts, duck breast prosciutto slices, julienned beets, and cranberry vinaigrette, to taste.

Enjoy your food!