Duck Confit Salad with Fennel Apple and Raisins
Ingredients
- 2 Tbs. whole grain mustard
- 2 Tbs. white balsamic vinegar
- 1 Tbs. honey
- 1 Tbs. fresh thyme leaves
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 7 to 8 oz. duck legs confit
- 6 oz. (6 cups) hearty mixed greens, such as mustard greens, escarole, frisee, or romaine
- 1 small (about 10 oz.) bulb fennel, trimmed and thinly sliced
- 1 small Granny Smith apple, cored and thinly sliced
- 2 cups (about 1 1/2 oz.) flat-leaf parsley leaves
- 1 3/4 oz. (1/3 cup) golden raisins
- 1 1/8 oz. (1/4 cup) sunflower seeds, toasted
Instructions
Duck Confit Salad with Fennel, Apple, and Raisins serves 8 original recipe by PBS Food.
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