Warm Lentil Sprout Salad with Roast Duck

Description
Makes 6 servings.

Ingredients

 * 1/3 cup soy sauce
 * 1/4 cup vegetable oil
 * 1/4 cup rice vinegar
 * 3 tablespoons plum sauce
 * 4 cloves garlic, minced
 * 1 tablespoon fresh minced cilantro
 * 1/4 teaspoon ground white pepper
 * 1 tablespoon butter or margarine
 * 1/2 cup sliced fresh mushrooms
 * 1/2 cup roasted red bell pepper, diced
 * 1/4 cup thinly sliced green onions
 * 3 cups cooked wild rice
 * 3 cups cooked white rice
 * bibb lettuce or other leaf lettuce
 * 1 1/2 pounds cooked duck, skinned and julienned
 * 1 1/2 cups sprouted lentils
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Whisk together soy sauce, oil, vinegar, plum sauce, garlic, cilantro and white pepper in small bowl. Set aside.

Heat butter in large skillet over medium-high heat. Add mushrooms, red pepper and green onions. Saute 2 to 3 minutes or until mushrooms are beginning to brown. Add wild rice and white rice; stir to thoroughly blend. Heat until hot. Remove from heat.

Place salad on lettuce leaves. Top with strips of duck and sprouted lentils; drizzle dressing over each salad.