Simon Rimmer served up tasty smoked duck and cherry salad on Sunday Brunch.
The ingredients are: 2 x smoked duck breasts, 400g of cooked new potatoes, Half a red onion, very thinly sliced, 100g of fresh or tinned cherries, drained (stoned and halved) and A handful watercress and rocket.
For the dressing : 1 clove of garlic, 1 tablespoon of Dijon mustard, Juice and zest of 1 orange, 125ml of extra virgin olive oil and 2 tablespoons of fresh oregano leaves.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes