Ingredients

1 teaspoon Dijon mustard

1 tablespoon Sherry vinegar

5 tablespoons extra-virgin olive oil

2 tablespoons finely chopped shallot

1/2 cup pecans, coarsely chopped

2 confit duck legs

3 firm-ripe Anjou or Bartlett pears (preferably red)

8 cups mixed greens, such as frisée (French curly endive), tender watercress sprigs, and baby spinach leaves

2 ounces crumbled Roquefort or other blue cheese (1/2 cup), optional

Description

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