Pasta Salad with Duck Breast, Dried Fruits, and Honey

Cook the whole grain bowtie pasta in a large pot of boiling salted water, according to the instructions on the package.

Chop the hazelnuts with a knife and roast them with the pumpkin seeds over medium heat until they are golden.

Cut the figs into small cubes. Remove the leaves from the frisée lettuce. Remove the layer of fat from the duck breasts. Crush the garlic using a garlic press.

In a bowl, prepare the sauce in the following order: half a teaspoon of salt, vinegar, garlic, mustard, honey, mix well and then add the olive oil.

In a bowl, mix the pasta with this smooth sauce, then add the duck breasts, figs, seeds, sun-dried tomatoes, and salad.

To finish, chiffonade the fresh basil and sprinkle it into the bowl. Grind some pepper and serve.