Dinner Tonight: Duck Confit And Pear Salad Recipe

• 1/2 teaspoon Dijon mustard
• 1/2 tablespoon Sherry vinegar
• 2 tablespoons olive oil
• 1 tablespoon shallot, finely chopped
• 1 duck confit leg
• 1 Anjou or Bartlett pear
• mixed greens
• 1-2 ounces Roquefort or other blue cheese
• salt and pepper.

1. Heat a large skillet over high heat. Add the duck leg and cook until well browned on all sides. Transfer to a cutting board. When cool enough to touch shred the meat into bite size pieces.
2. Combine the vinegar, shallot, mustard and salt and pepper to taste. Slowly whisk in the oil.
3. Halve the pear, remove the core, and slice thinly.
4. Toss the greens, duck, pear, and dressing into a large bowl. Stir until combined and then sprinkle on the Roquefort cheese. Season with salt and pepper to taste

mustard, sherry vinegar, olive oil, shallot, bartlett, mixed greens, cheese, salt

Taken from www.seriouseats.com/recipes/2008/03/dinner-tonight-duck-confit-and-pear-salad-recipe.html (may not work)