Roasted Duck Salad with Chutney Dressing

We had some leftover duck and Dee made up the dressing recipe.  The duck was cut into bite-sized pieces and mixed with 1/2lb blanched, fresh green beans and 2 ribs of diced celery.  For the dressing, whisk together 1/2C olive oil, 1/2C of your favorite chutney, 1/4C Basil vinegar, 1T Dijon mustard, 1T soy sauce and cayenne pepper to taste (we used 1/8t).  Toss the dressing with the duck mixture and serve on a bed of lettuce.  We think the dressing would go with almost any cooked meat, but probably not fish. Nice cold salad for a warm evening.