Duck Confit Salad With Pomegranate Vinaigrette Food

PEAR AND DUCK CONFIT SALAD

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

DUCK CONFIT SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
• cut off endive stems and separate into leaves.
• rinse with water and cook in microwave for 45 seconds, drain and set aside.
• place bacon in a skillet, cook until crispy, reserving fat.
• break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
• place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
• spoon onto endive mixture, top with duck, serve.

SPINACH & FRUIT SALAD WITH POMEGRANATE-CITRUS VINAIGRETTE

Steps:

• In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
• Remove seeds from pomegranate, reserving seeds and discarding remainder.
• Divide spinach among four salad plates.
• Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
• Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.

WATERMELON SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• For the pomegranate vinaigrette:.
• Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
• For the watermelon salad:.
• Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.