• 1 bag of Mixed

1 bag Florette Mixed Salad
2 Gressingham duck breasts, skin removed
25g (1oz) butter
Salt and freshly ground black pepper
2 British eating apples (such as Discovery or Cox), cored and sliced
2 tsp caster sugar
225g (8oz) Somerset Brie, sliced
For the dressing
1 tbsp Scottish heather honey or clear honey
2 tbsp raspberry vinegar or red wine vinegar
4 tbsp olive oil

Enjoy the true British flavours of this inspired salad, with prime duck breasts, tart eating apples and creamy Somerset Brie – all on a bed of fabulous Florette salad leaves.

1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Put the duck breasts in a roasting pan. Melt the butter in a frying pan and brush a little over the duck breasts. Season. Roast for 30 minutes, then wrap in foil and allow to cool.

2 Meanwhile, cook the apple slices in the frying pan, turning often, for about 5 minutes. Add the caster sugar and continue to cook gently until browned. Cool.

3 Share the Florette Mixed Salad between four serving plates. Slice the duck breasts and arrange on top of the salads with the apples and Somerset Brie.

4 Make the dressing by whisking together the honey, vinegar and olive oil with a little salt and pepper. Spoon over the salads and serve at once.

Cook’s tip: For a vegetarian version, omit the duck breasts, increase the quantity of Somerset Brie and add a few toasted hazelnuts.
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