This is the base for my slow roasted duck salad, but would also make a great side salad or with any other protein added. I know, cheese is verboten for paleo eaters and can be omitted. However, a small amount of herbed chevre (goat cheese) makes a delightful creamy accent to this salad.

Ingredients:
For the salad:
1 large bunch of mixed greens
1 handful of plum tomatoes, halved
1/2 yellow or red pepper, diced into small pieces
1-2 tablespoons herbed chevre (optional)
1-2 tablespoons pecans
1 tablespoon dried cranberries or cherries (I combined the last 2 ingredients with a pre-packaged snack, pictured below)

For the dressing:
1 cup olive oil
1/3 cup balsamic or apple cider vinegar
1/2 lemon, juiced
1 shallot
1 clove of garlic
1 tablespoon Dijon mustard
herbs and seasonings to taste (I used rosemary garlic finishing salt)
optional: 2-3 drops liquid stevia
salt and pepper to taste
Optional: add 1 tablespoon nutritional yeast and 1 tablespoon chia seeds to thicken and boost nutritional value

Add the salad ingredients together, along with the roasted duck or other topping.

Put the salad dressing ingredients in a mason jar and blend them with an immersion blender (or just blend in a regular blender if you don’t have an immersion blender). Coat the salad ingredients with the dressing, toss, and serve immediately.