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PREP TIME: 1 hr

TOTAL TIME: 1 hr

notes:

Pear and Duck Confit Salad

1 tsp Dijon mustard
1 tbsp Sherry vinegar
5 tbsp extra-virgin olive oil
2 tbsp finely chopped shallot
½ C pecans, coarsely chopped
2 confit duck legs
3 firm-ripe Anjou or Bartlett pears (preferably red)
8 C mixed greens, such as frisée(French curly endive), tender watercress sprigs, and baby spinach leaves
2 oz crumbled Roquefort or other blue cheese (½ cup), optional

View full recipe on Epicurious
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