COUNTRY Dijon Vinaigrette: Beat all ingredients with whisk until well blended. Refrigerate until ready to use.
DUCK: SEASON duck breasts with salt and black pepper. Cook, skin-sides down, in hot saute pan on medium-high heat 5 to 6 min. or until skins are crisp. Transfer to sheet pans. Bake in 325ºF-convection oven 5 min. or until medium (155ºF), or desired doneness. Let stand 10 min. Cut into thin slices; refrigerate until ready to serve.
SALAD: COMBINE ingredients. Refrigerate until ready to use.
FOR each serving: Toss 2 cups Salad with 2 Tbsp. Country Dijon Vinaigrette; place on serving plate. Top with about 3 oz. of the Duck.