Mesclun Salad with Confit Duck Gizzards and Morels

• 2 tablespoons finely chopped shallot
• 2 tablespoons red-wine vinegar
• 1 teaspoon whole- or coarse-grain mustard
• 1/4 teaspoon salt
• 3 1/2 tablespoons extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 1/2 lb confit duck gizzards, each gizzard halved
• 1/2 lb small fresh morels (preferably 1 to 1 1/2 inches), trimmed, halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks' note, below)
• 7 oz mesclun greens (12 cups loosely packed)

1. Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl.
2. Add oil in a slow stream, whisking until combined.
3. Let dressing stand 15 minutes (for flavors to develop).
4. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then saute gizzards, stirring, until lightly browned, 2 to 3 minutes.
5. Transfer to a bowl and season with salt and pepper.
6. Whisk dressing, then pour half over gizzards, tossing to coat.
7. Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then saute morels, stirring, until lightly browned and tender, 3 to 4 minutes.
8. Season with salt and pepper and add to gizzards, tossing to combine.
9. Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
10. Divide mesclun among 6 plates and top with gizzards and morels.

shallot, redwine vinegar, salt, extravirgin olive oil, extravirgin olive oil, duck gizzards, fresh morels

Taken from www.epicurious.com/recipes/food/views/mesclun-salad-with-confit-duck-gizzards-and-morels-109514 (may not work)