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Duck Confit Salad With Dried Berries, Stilton Cheese, Arugula, And Vanilla Shallot Vinaigrette

  • Yield: 4 servings



  • Combine the duck confit, radicchio, endive, arugula, vinaigrette, pepper, and salt in a large bowl and toss well to combine. Add the cheese and cherries and toss. Divide among 4 salad plates and serve.
  • Wine Pairing: Cline Zinfandel, California, most current vintage available