Green Salad

• 2 tablespoons red-wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons peanut or canola oil
• 8 cups mixed salad greens, rinsed and dried
• 1 1/2 tablespoons rendered duck fat

1. Mix the vinegar, salt, pepper and oil together in the bowl in which the salad will be served.
2. Add the salad greens, and toss well.
3. Divide the salad among six dinner plates, and place a piece of duck alongside the salad on each plate.
4. Sprinkle a little duck fat on both the salad and the duck, and serve immediately.

redwine vinegar, salt, freshly ground black pepper, peanut, mixed salad greens

Taken from cooking.nytimes.com/recipes/927 (may not work)