Yam Dressing and Konjac Noodle Salad

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Tear the baby greens and chicory into bite-sized pieces, soak in cold water, and drain before serving.
2. Blend the mountain yam, milk, lemon juice, orange juice, walnuts, and salt finely in a blender to make the dressing.
3. Peel the pear, cut it into quarters, remove the seeds, and slice 4 to 5mm thick.
4. Pour the grape juice into a pan, add the sliced pear, and simmer until the pear turns the color of the grapes.
5. Thinly slice the smoked duck breast.
6. Arrange step 5, step 4, the konjac noodles, and the vegetables attractively on a plate and drizzle with the dressing.