Blood Orange and Duck Confit Salad

Ingredients

• 1 tablespoon sherry vinegar
• 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

Preparation

1. 1. In a small bowl, combine vinegar, orange juice, mustard, and oil, whisking well. Whisk in salt and pepper.
2. 2. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Drizzle with vinaigrette; serve.