* 1 cold cooked duck breast - this was cooked sous-vide, but any cooking method would be fine
* 70g [2.5oz] selection of thinly sliced cold meats, smoked ham, bacon, Bayonne ham etc.
* A small head of Romaine lettuce or Cos lettuce. I've used a selection of home-grown salad leaves
* A red sweet pepper, deseeded and sliced.
* A few fresh asparagus spears, or preserved white asparagus
* 2 hard boiled eggs
* 10 fresh grapes
* A few crushed walnuts
* A handful of pine nuts
====dressing====

* Olive oil (double the quantity of the lemon juice)
* Lemon juice
* Pinch of salt and freshly ground black pepper
====croutons====

* A baguette or ciabatta rolls
* Olive oil
* Salt and freshly ground black pepper
* A shake of mixed herbs


===Method===
* Arrange the salad leaves on each plate
* Leaving the nuts and the croutons aside for a moment and scatter the remaining ingredients over the salad leaves
* Drizzle the salad dressing over the salad
* Dress with the pine nuts, walnuts and the croutons.
====dressing====
* Using twice the olive oil to lemon juice, whisk together and season to taste with salt and pepper
====croutons====
* Cube the bread, drizzle with olive oil, herbs and seasoning
* Bake at the top of an oven at 190° C (375° F - gas 5) for 10 minutes
* Allow to cool
* See Making crispy croutons for salads for full details
* 15 years of holiday memories!

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