Duck Confit and Pear Salad

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Ingredients

  • 1/2 teaspoon Dijon mustard
  • 1/2 tablespoon Sherry vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon shallot, finely chopped
  • 1 duck confit leg
  • 1 Anjou or Bartlett pear
  • mixed greens
  • 1-2 ounces Roquefort or other blue cheese
  • salt and pepper.

Description

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