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To prepare the dressing, combine the lemon zest, juice, yogurt, and evaporated milk in a small bowl. Whisk in the olive oil and season with salt and pepper. Toss the greens, duck, shallot, and 3 tablespoons of dressing in a large bowl. Divide among 2 dinner plates or 4 salad plates. Divide the orange sections and pistachios and scatter on top of the salads. Drizzle each with the remaining dressing and serve.
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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
King of blue cheeses — salads, dressings, steak, pear pairing
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table