Southwest IGP Duck Ravioli Salad


Peel and dice the bell pepper.

Wash the apple, slice it into matchsticks and squeeze a bit of lemon juice onto them to prevent them from turning brown.

Finely chop the chives. Shell and roughly chop the walnuts.

Place the ravioli into a saucepan of boiling water, let cook until they float to the surface (about 1 minute), then immerse them in a bowl of ice water to stop the cooking process and prevent them from sticking to each other.

Mix the hazelnut oil and white balsamic vinegar together in a bowl. Add pepper and fine salt.

Place the ravioli, slices of dried duck breast, diced bell pepper, apple matchsticks, chopped walnuts and dill into a salad bowl. Then add the vinaigrette and stir gently to incorporate.

Chef’s tip

As a variation, sauté the ravioli for about three minutes instead of boiling them.