Lamb with Cold Greens

• 1 3/8 cup frozen baby peas (6.4 oz.wt.)
• 2 strips bacon, or the fatty skin removed from the cooked duck (1 oz.wt.)
• 1 cup diced cooked lamb or duck (about 7 oz.wt.)
• 1/2 cup diced peeled cucumber (about 2.5 oz.wt.)
• 1/2 cup diced green pepper (about 2.5 oz.wt.)
• 1/2 cup sliced radishes (about 2 oz.wt.)
• vinaigrette:
  • 3 tablespoons olive oil (1.2 oz.wt.)
  • Crushed garlic
  • 1 tablespoon wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
• 1 cup torn lettuce leaves (about 2.6 oz.wt.)

Cook the frozen peas and drain.

Cut up the bacon into bits and fry until crisp; drain on paper towel and set aside. Or remove any fatty skin from the duck; chop and fry until crisp; drain and set aside.

Make sure the lamb is free of fat, and dice. Dice and slice the salad vegetables. In a medium bowl, make the vinaigrette. Stir peas, duck, cucumber, green pepper, and radishes into the vinaigrette. Chill for 20 minutes.

Serve salad on bed of torn lettuce with bacon or duck fat bits sprinkled over the top.

Serves 2