Duck Breast Lentil And Parsnip Salad
Ingredients
- 1/2 cup French green lentils
- 1/4 cup extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon red wine vinegar
- Salt and freshly ground pepper
- One medium parsnip (about 8 ounces), peeled
- Vegetable oil, for frying
- Four 5- to 6-ounce skinless duck breasts
- 5 ounces mesclun greens (10 loosely packed cups)
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