1 lb. baby leaf spinach
1/2 lbs. Smoked duck or roasted duck breast
2 Tbl. pine nuts
2 oz. Shitaki mushrooms
2 oz. Oyster mushrooms
Optional: Crispy won tons for topping

Dressing
1 cup light soy sauce
1/2 cup Ponzu if available (Japanese citrus vinaigrette)
or 1/2 cup white wine vinegar and lime juice
1 small white onion grated
1 small gingerroot grated
2 Tbl. sugar
1 cup water
1/4 cup Sake

Sauté cooked duck, mushrooms, and pine nuts.
Add dressing, then add baby spinach.
Toss until leaves are wet, not cooked.
Plate and top with crispy wontons.
Serve warm.