Instructions

1. Scatter the leaves onto a large platter.
2. Cut the duck meat into slices and arrange on top of the leaves.
3. Roughly chop then scatter the walnuts on top.
4. Spoon out the pomegranate and its juices into a bowl.
5. Mix the vinegar, oils and molasses in a small bowl. Drain the pomegranate juice into the dressing and whisk to combine. Taste the dressing, season and add more molasses or lemon juice to your liking.
6. Scatter the pomegranate seeds all over the salad and drizzle with the dressing.