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Categories:
Salad curly endive arugula radicchio purple grapes apple pecans dressing olive oil maple syrup red wine vinegar salt
Viewed: 59 - Published at: 5 years agoIngredients
- Salad:
- 2 cooked duck confit legs (with thighs attached)
- 1 cup curly endive (frisee)
- 1 cup arugula
- 1 cup chopped radicchio
- 1/2 cup purple grapes
- 1/2 cup peeled and minced apple
- 1/4 cup thinly sliced white turnip
- 1/4 cup coarsely chopped pecans
- Dressing:
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon red wine vinegar
- salt and ground black pepper to taste
Method
- Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
- Bake in the preheated oven until heated through, about 7 minutes.
- Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
- Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
- Divide salad between 2 serving bowls and top each with duck confit.
