Put the duck legs in the oven to roast and / or grill in foil or parilalle. Then prepare the salad.
Mix together
3 tablespoons white balsamic
1 tablespoon Prunotto lime flower honey
A couple of spins from a pepper mill with 3 pepper mixes
1/4 teaspoon saltines
Squeeze 1 blood orange juice and add to the set.
Crush in a mortar (butter anyway, but a mortar is convenient)
10 mint leaves
2 tablespoons Virant olive oil and mix with the rest of the sauce

Salad for 2:
Frisee or other beautiful lettuce base.
Split 10 grapes and dice / slice 1 mango, 1/4 part honeydew melon and 5 strawberries. Spread on a bed of lettuce and garnish with your favorite shoots.
Pour the sauce over the salad and 2 tablespoons chopped Sicilian pistachios.
Served with a roasted duck leg in a glass of your favorite drink.
It doesn’t matter if it snows outside, this salad brings the sun to the dining table

DeliDelin Laura has been a chef and a passionate recipe experimenter for 20 years.