Duck Confit and Pear Salad
|For the dressing:|
|1 tsp DLM 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 Anjou or Bartlett pears (preferably red)|
|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, then toss gently to combine.
Makes 4 servings