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	<title>Prue Leith &#187; pinenut</title>
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		<title>Gourmet First Courses &#124; Pinenut and Duck breast Salad</title>
		<link>http://www.prueleith.co.za/blog/gourmet-first-courses-pinenut-and-duck-breast-salad/</link>
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		<pubDate>Tue, 28 Jul 2009 06:58:14 +0000</pubDate>
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				<category><![CDATA[Recipes - Gourmet First Courses]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[duck salad]]></category>
		<category><![CDATA[first course salads]]></category>
		<category><![CDATA[gourmet first courses]]></category>
		<category><![CDATA[pinenut]]></category>
		<category><![CDATA[salads]]></category>

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		<description><![CDATA[SERVES 4 2 handfuls of bitter salad leaves, such as mâche, watercress, chicory, radicchio 2 tablespoons French dressing, made with walnut oil 2 tablespoon olive oil 1 duck breast, skinned and halved horizontally 55 g &#124; 2 oz pinenuts Wash &#8230;]]></description>
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