Escarole with Confit Duck Gizzards, Comté, and Walnuts | Saveur

Name: Escarole with Confit Duck Gizzards, Comté, and Walnuts | Saveur
Ingredients: 2 (5-oz.) confit duck legs; 2 tbsp. white wine vinegar; 1 1 ⁄ 2 tbsp. Dijon mustard; 1 ⁄ 2 small shallot, minced; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup olive oil; 1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried; 4 oz. Comté cheese, cut into 1/4" pieces; 1 ⁄ 3 cup walnuts, toasted

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Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute.

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Ingredients

2 (5-oz.) <a href="https://www.saveur.com/article/Recipes/Duck-Confit/">confit duck legs</a>
2 tbsp. white wine vinegar
1 1⁄2 tbsp. Dijon mustard
1⁄2 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
1⁄3 cup olive oil
1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried
4 oz. Comté cheese, cut into 1/4" pieces
1⁄3 cup walnuts, toasted