Christmas salad with smoked duck breast fillet

Halve the pomegranate and scoop out the seeds from one half. Remove the white pieces between the seeds. Keep the seeds in a box in the refrigerator.

Squeeze out the other half of the pomegranate on a citrus press.

Cut the figs in four. Finely chop the tarragon and coarsely chop the walnuts.

Beat in a bowl 1 tablespoon pomegranate juice per person with walnut oil, mustard, tarragon and some salt and pepper to a dressing.

Scrape the fennel into wafer-thin strips. Spoon the leaf lettuce and fennel through the dressing and spread over plates.

Lay the slices of duck breast fillet loosely and place the figs in between. Sprinkle the walnuts and the pomegranate seeds.