Warm Duck Avocado Salad

An estimated one in three American adults suffers from cardiovascular disease, including high blood pressure, stroke and coronary heart disease. The American Heart Association recommends a healthy diet and active lifestyle as the best defenses against heart disease.

With that in mind, Peter Julian, Hillers Markets Executive Chef, will prepare exclusive heart-healthy recipes in the center court of Orchard Mall as part of a free speaker series initiated by Beaumont Hospital. The event will take place February 11 at 12:30 p.m.

Here's one of the recipe's he'll be demonstrating:

Yield: 2 servings

5 c. baby romaine greens or spring mix
½ head radicchio, cut into small wedges
6 oz. cooked skinless duck breast, sliced
1 whole avocado, sliced
1 c. pear, diced
1 c. grape tomatoes
½ c. crumbled goat cheese or crumbled gorgonzola
¼ c. black walnuts

Dressing:
2 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. cherry juice concentrate
Sea salt and black pepper to taste

Place all ingredients into a large bowl with the exception of the duck breast, avocado and dressing ingredients. Dress with the olive oil, balsamic vinegar, cherry juice, salt and pepper, then toss. Place two equal portions onto dinner plates. Top with alternating slices of avocado and duck breast. Drizzle avocado and duck with additional cherry juice if desire.