28 slices of smoked and dried duck breast

3 tablespoons (45 ml) olive oil

2 cups (500 ml) Charentais or cantaloupe melon, peeled, seeded and cut into medium-sized cubes

1/2 lb (225 g) green beans, blanched

1 cup (250 ml) arugula (chicory or nicoise)

2 tablespoons (30 ml) white wine vinegar

Salt and pepper

Cut 16 slices of the smoked duck breast into pieces.

In a skillet, brown the chopped duck in 15 ml (1 tablespoon) of the oil until crisp. Set aside on paper towels.

In a bowl, combine the melon, beans, arugula, vinegar, and remaining oil. Season with salt and pepper. Divide among four plates. Garnish with the remaining duck slices and sprinkle with the crispy pieces. Serve as an appetizer or side dish.

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