Autumn Duck Confit Salad

• Salad:
• 2 cooked duck confit legs (with thighs attached)
• 1 cup curly endive (frisee)
• 1 cup arugula
• 1 cup chopped radicchio
• 1/2 cup purple grapes
• 1/2 cup peeled and minced apple
• 1/4 cup thinly sliced white turnip
• 1/4 cup coarsely chopped pecans
• Dressing:
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon red wine vinegar
• salt and ground black pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
2. Bake in the preheated oven until heated through, about 7 minutes.
3. Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
4. Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
5. Divide salad between 2 serving bowls and top each with duck confit.

salad, curly endive, arugula, radicchio, purple grapes, apple, pecans, dressing, olive oil, maple syrup, red wine vinegar, salt

Taken from www.allrecipes.com/recipe/244937/autumn-duck-confit-salad/ (may not work)