ducksalad.JPGTwo splendid dishes we sampled at La Posta last week included a gorgeous wedge of local King salmon on a bed of new peas, warm fingerling potatoes and a tasty horseradish sauce.

But the duck salad! Sometimes a combination of flavors can go super-nova. These did.
A bed of beets and wild lamb’s quarters, with bits of fig paste, toasted hazelnuts, slices of rare duck and fig vinaigrette. Rich meat, sweet beets, salty nuts, tart fig.