For the salad:
1 duck breast
1 bunch of black kale
4 black plums
10 mint leaves
½ red onion
6 shiitake mushrooms, grilled

For the dressing:
¼ cup sorghum syrup
½ cup rice wine vinegar
Juice of 2 lemons
2 tablespoons ginger
1 bunch of scallion rings
2 tablespoons sriracha
½ cup of olive oil

For the salad:
1. Season the duck breast with salt and pepper. Put in a pan skin-side down and cook over a low flame, about 20 to 25 minutes. Flip over the breast once the skin is golden brown and sear for another 3 minutes.
2. While the duck is cooking, chop the kale very thin, as thin as possible. Also slice the red onion as thin as possible. Slice the plum into sections. Tear up the mint leaves. Chop the grilled shiitakes.
3. Slice the duck breast as thin as possible. Add all ingredients to a mixing bowl. Season with salt and pepper. Add the vinaigrette to the salad; toss. Serve immediately.

For the dressing:
1. Whisk ingredients together.