Pear And Duck Confit Salad Recipe

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Ingredients

  • 1 tsp Dijon mustard
  • 1 Tbsp. sherry vinegar
  • 5 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. finely-minced shallot
  • 1/2 c. pecans coarsely minced
  • 2 x confit duck legs
  • 3 x hard-ripe Anjou or possibly Bartlett pears preferably red
  • 8 c. mixed greens
  •     (such as frisee, tender watercress sprigs, and baby spinach leaves)
  • 2 ounce crumbled Roquefort (optional)
  •     (or possibly other blue cheese)

Description

Preheat Oven To 250 Degrees. Whisk Together Mustard, Vinegar, And Salt And Pepper To Taste In A Large Bowl. Add In 4 Tbsp. Oil In A Slow Stream, Whisking Till Emulsified, Then…

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