Duck paté with cranberries in salad

More stylish and easier? That would be next to impossible. This is an appetizer to put together in minutes. This is also the way to make pate more interesting, something different from the plain thing with crackers.

Ingredients

4 slices paté (duck paté with Port wine)
1 can cranberry sauce (sweetened)
1 can cranberry (cranberries in syrup, small can)
2 tablespoons nut (your choice)
1 tablespoon vinegar (raspberry vinegar is ideal)
1 teaspoon mustard
1 tablespoon honey (liquid honey)
  seasoning (salt and pepper to taste)
2 tablespoons vegetable oil (nut oil)
1 package salad leaves (mixed salad leaves, washed and ready to eat)

Instructions

Dressing

Mix vinegar, mustard, honey, oil and season with salt and pepper.

Salad

Wash the salad leaves and mix with the dressing in a large bowl.

Serving

Distribute the salad leaves among 4 plates, place the duck pate on top, sliced diagonally for effect. Garnish with 1 Tbs cranberry sauce, a few preserved cranberries and nut kernels. Voila!

Yield
4 servings
Preparation time 15 minutes
Cooking time 0 minutes
Total time
15 minutes

Notes

If difficult to find, substitute cranberries with raspberries, red or black currants, as you prefer, or, to make it a better match, substitute cranberry sauce with apple chutney, cranberries with blanched apple slices and make the dressing with apple balsamic vinegar and a touch less honey.

Source

North American cuisine

easy, mix
salads, appetizers, buffet
American food recipes
Food in U.S.A.
Meatless

If you are catering to non meat eaters, substitute the duck pate with a slice of Camembert or brie and you have a stylish meatless appetizer or lunch.