Smoked Duck Breast and Red Grape-Hazelnut Salad

From: The Sitting Room, Seattle.

Yield: 4 servings.

2 cups (2 qt.) mixed greens
3/4 lb. smoked duck breast, thinly sliced and warm
2 cups red seedless California grapes, halved
1/2 cup hazelnuts, toasted (1/8 cup per salad)

DRESSING:
1/4 cup fresh orange juice
1 tsp. orange zest

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