8 ounces Mesclun: mixed greens and spinach
4 radishes, sliced
2 whole Roma tomatoes, quartered
1 pineapple, sliced
8 ounces julienne red pepper
2 ounces sprouts
Grill duck breast on medium heat for 12 minutes.
Julienne duck breasts and cool.
Boil and stain remaining marinade and use as a dressing for mixture.
Place Mesclun mix in large bowl with duck breast; add radishes and tomatoes.
Garnish with pineapple and top with red pepper and sprouts.