Looking for an exotic variation on the standard carpaccio? Then this is the perfect choice. The passion fruit dressing is delicious in combination with the smoked duck breast and sweet mango.
Heat a dry frying pan and roast the pine nuts on medium heat in about 3 minutes until golden brown. Cool them on a plate.
Halve the passion fruits, scoop the flesh out of the skin and place in a bowl. Add the raspberry vinegar and honey and stir gently with a whisk. Then add the olive oil and stir well. Season with salt and pepper.
In the meanwhile, slice the mango into two halves along the stone. Remove the skin and slice the flesh lengthwise into thin slices. Or use a mango slicer.
Arrange alternating slices of mango and duck breast in a flower shape on 4 plates. Divide the salad leaves over the top, drizzle with the dressing and scatter over the pine nuts.
