Duck Confit Salad | RICARDO

Ingredients

• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) white wine vinegar
• 1 tablespoon (15 ml) Dijon mustard
• 1/2 teaspoon (2.5 ml) truffle oil (optional)
• Salt and pepper
• 3 confit duck legs
• 6 cups (1.5 litres) mixed lettuce, of your choice
• 2 cups (500 ml) cherry tomatoes, halved
• 1 shallot, thinly sliced, soaked in water for 15 minutes and drained (see note)
• 12 shelled walnuts