Recipe
Duck Confit Salad With Dried Berries, Stilton Cheese, And Vanilla Shallot Vinaigrette
Ingredients
- 12 ounces Duck Confit, removed from the bones and shredded
- 1/2 pound radicchio, end trimmed and roughly chopped
- 4 ounces Belgian endive, end trimmed and leaves separated
- 2 ounces arugula or other mixed greens , tough stems removed
- Vanilla-Shallot Vinaigrette
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 4 ounces Stilton, crumbled
- 2 tablespoons dried cherries or cranberries
Directions
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
Recipe Details
- Source: Emeril Live EM1F08e
- Dish Type: Salads
- Cuisine: Contemporary American
- Occasion: Any
- Effort Level: Simple
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