Summer Berry Salad with Duck Confit

Ingredients

• 1/2 cup sherry vinegar
• 1/4 cup whole grain mustard
• 1 tablespoon honey
• 1 1/4 cups extra virgin olive oil
• Salt and pepper
• 4 duck confit legs
• 4 small heads frisée, rinsed and well dried
• About 3 cups mixed berries (such as blueberries, raspberries, strawberries, blackberries), quickly rinsed and well dried
• 2 ounces mascarpone
• Balsamic reduction or aged balsamic, for serving