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Smoked Duck and Pluot Salad

2 tablespoons seasoned rice vinegar
2 tablespoons chopped shallot
1 tablespoon chopped peeled fresh ginger
1/4 teaspoon wasabi powder (horseradish powder)*
1/3 cup peanut oil or vegetable oil
6 ounces frisee, torn (about 2 heads)
1/2 cup chopped salted roasted peanuts, divided
3/4 pound Pluots (about 3 large or 5 small), halved, pitted, thinly sliced
3/4 pound smoked duck breast, sliced
5 large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
1/4 cup chopped green onions
Special equipment: Mini processor


Puree vinegar, shallot, ginger, and wasabi powder in mini processor. Gradually add oil; puree. Toss frisee and 1/4 cup peanuts in medium bowl with enough dressing to coat. Divide salad among plates. Arrange Pluots and duck over frisee. Spoon more dressing over salad. Sprinkle with basil, green onions, and remaining peanuts. Sold in the Asian foods section of some supermarkets and at Japanese markets.

Source: www.epicurious.com