4 blood oranges, divided (3 sectioned, about 1 cup; 1 juiced, about 1/4 cup)
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 small duck confit leg (5-6 ounces), shredded, skin, fat, and bones discarded (about 3/4 cup)
6 cups mixed winter salad greens (such as romaine, escarole, and spinach)
1/4 cup skinned chopped hazelnuts, toasted
How to Make It
In a small bowl, combine vinegar, orange juice, mustard, and oil, whisking well. Whisk in salt and pepper.
In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Drizzle with vinaigrette; serve.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.