Duck Breast Over Greens

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6 cups washed and dried mesclun salad greens

3 Asian pears, cored and peeled and cut into fine dice

Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar

Salt and freshly ground black pepper

6 skinless boneless duck breast halves

2 tablespoons olive oil

1/4 teaspoon each of ground cardamom, cloves, coriander and cumin

1 cup peeled, seeded and julienned fresh tomatoes

1 cup good flavored veal stock (store-bought) or chicken broth

Slivered black pitted olives, for garnish