Freshen up your spring and summer menus with this fresh, inviting salad.

MARINADE
2 duck breasts
2 tablespoons honey
1 tablespoon fresh garlic, pureed
1/2 cup soy sauce
1/4 cup sesame and olive oil mix
1 tablespoon chives
1 tablespoon balsamic vinegar
1 tablespoon fresh dried ginger
4 tablespoons brown sugar
1/4 cup sherry wine
1 tablespoon Asian 5 spices
1/3 tablespoon black pepper
1/4 cup water

SALAD
8 ounces Mesclun (greens & spinach)
4 radishes, sliced
2 whole Roma tomatoes, quartered
1 pineapple, sliced
8 ounces julienne red pepper
2 ounces sprouts

- Mix marinade well and marinate duck breasts overnight.
- Grill duck on medium heat for 12 minutes.
- Julienne duck breasts and cool.
- Boil and strain remaining marinade and use as a dressing for mixture.
- Place Mesclun mix in large bowl with duck; add radishes and tomatoes. Garnish with pineapple and top with red pepper and sprouts.