Duck Confit Salad With Pomegranate Vinaigrette Recipe - Food.com

Ingredients

• 3 duck confit, legs reheated and shredded
• 1 red onion, sliced
• 1/2 cup cabernet sauvignon wine
• 2 tablespoons red wine vinegar
• 1 pinch sugar
• 1 bunch fresh thyme, to taste
• 6 heads endive
• 2 slices bacon
• 1/4 cup hazelnuts, toasted,skinned,chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons pomegranate molasses
• 1 lemon, juice of
• 1 1/2 teaspoons red wine vinegar
• 1/4 cup hazelnut oil