INGREDIENTS :
Garlic salt, to taste
3 ml (1⁄2 tsp.) Maple and cider mustard 1 small container of strawberries
30 ml (2 tbsp.) Maple vinegar
100 ml (1⁄2 cup) olive oil
15 ml (1 tbsp.) Maple syrup
1 smoked duck breast, sliced
2 bunches of asparagus
500 g (2 lb) lamb's lettuce
PREPERATION :
Steam the asparagus for 18 minutes
For the dressing: Combine the garlic salt and mustard with 6 crushed strawberries, vinegar, maple syrup and olive oil. To keep.
Remove the fat and slice the duck breast, Keep Divide the asparagus with the smoked duck among 4 plates. Mix the lamb's lettuce with the vinaigrette. Add the lamb's lettuce mixture to the plate and sprinkle a few strawberries.