Duck Confit and Pear Salad

For the dressing:
1 tsp DLM Classic Dijon Mustard
1 Tbsp Sherry vinegar
1 Tbsp orange juice
Salt and pepper to taste
4 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 Tbsp shallots, finely chopped
For the duck:
1 to 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 duck confit
For the salad:
3 firm-ripe pears
8 cups mesclun blend
1/4 cup pecan pralines

Whisk together mustard, vinegar, juice, salt, and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.

In a sauté pan, heat the 1 to 2 Tbsp olive oil and sauté duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm covered on a baking sheet in oven.

Halve and core pears and cut lengthwise into 1/4-inch thick slices. Add pears, greens, duck, and pralines to dressing with salt and pepper to taste; toss gently to combine.

Makes 4 servings

Allergy Warning: Contains Other Nuts

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