Mesclun Salad with Confit Duck Gizzards and Morels

Ingredients

  • 2 tablespoons finely chopped shallot
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon whole- or coarse-grain mustard
  • ¼ teaspoon salt
  • 3 ½ tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • ½ lb confit duck gizzards, each gizzard halved
  • + 1 more ingredients
    • 7 oz mesclun greens (12 cups loosely packed)

1. Make vinaigrette: Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop). 2. Make salad: Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat un...

View full recipe at SpringPad

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