Warm Duck Confit and Fiddlehead Salad | RICARDO
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Keywords
- summer recipes
- salad recipes
- summer salad
- summer salad recipes
- duck confit salad
- duck confit salad recipes
- fiddlehead salad
- fiddlehead
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.ricardocuisine.com.
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
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