Ginger-Garlic and Lime Chicken Thighs with Escarole Salad
The recipe Ginger-Garlic and Lime Chicken Thighs with Escarole Salad can be made in about 30 minutes.
Escarole with Confit Duck Gizzards Comté and Walnuts
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 2 (5-oz.) confit duck legs
- 2 tbsp. white wine vinegar
- 1 1⁄2 tbsp. Dijon mustard
- 1⁄2 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup olive oil
- 1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried
- 4 oz. Comté cheese, cut into 1/4″ pieces
- 1⁄3 cup walnuts, toasted
Instructions
Escarole with Confit Duck Gizzards, Comté, and Walnuts serves 6 original recipe by Saveur.
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