Duck Confit Salad With Pears – Oracibo
In my “former life” as a corporate chef, I was always on the lookout for new main course salads. This one is simply one of the best salads I have ever had the p
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Ingredients
- 1 tsp. Dijon mustard
- 1 Tbsp. Sherry vinegar
- 5 Tbsp. EVOO
- 2 Tbsp. finely chopped shallot
- Salt & pepper to taste
- ½ cup walnuts, coarsely chopped
- 2 confit duck legs
- 2 – 3 firm-ripe pears (preferably red skinned & local in-season)
- 8 cups mixed greens that includes baby spinach
- 2 oz. crumbled blue cheese
- 1 cup Shaved fresh fennel (opt.) but a really nice addition
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