Warm Duck Confit and Fiddlehead Salad | RICARDO

Ingredients

• ¾ lb (340 g) fresh fiddleheads, washed well and drained
• ½ cup (125 ml) vegetable oil
• ¼ cup (60 ml) lemon juice
• 2 tbsp (30 ml) honey
• 2 tbsp (30 ml) Dijon mustard
• 8 cups (200 g) baby spinach
• 2 Granny Smith 2 Granny Smith apples, julienned, cut into julienne
• 3 shallots, chopped
• 2 tbsp butter
• 2 to 3 confit duck legs, deboned and shredded