Confit Duck and Asparagus Salad with Raspberry Vinaigrette, a recipe from Gourmetpedia

Ingredients

• - 4 small handfuls of mesclun
• - About 560 g (1 1/4 lb.) confit Duck legs
• - 160 g (5 oz.) green Asparagus
• - Salt and pepper
• - 1 French shallot, finely chopped
• - 2 tbsp. chopped chives
• - 1 tbsp. mild honey (e.g. acacia)
• - 1 tbsp. balsamic vinegar
• - 1 tbsp. sherry vinegar or red wine vinegar
• - 5-6 tbsp. good quality olive oil
• - 16-20 fresh raspberries
• - 1 tbsp. toasted flaked almonds