Duck Confit Salad With Pomegranate Vinaigrette

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 duck confit, legs reheated and shredded
• 1 red onion, sliced
• 1/2 cup cabernet sauvignon wine
• 2 tablespoons red wine vinegar
• 1 pinch sugar
• 1 bunch fresh thyme, to taste
• 6 heads endive
• 2 slices bacon
• 1/4 cup hazelnuts, toasted,skinned,chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons pomegranate molasses
• 1 lemon, juice of
• 1 1/2 teaspoons red wine vinegar
• 1/4 cup hazelnut oil

Recipe

• 1 in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
• 2 cut off endive stems and separate into leaves.
• 3 rinse with water and cook in microwave for 45 seconds, drain and set aside.
• 4 place bacon in a skillet, cook until crispy, reserving fat.
• 5 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.
• 6 place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
• 7 spoon onto endive mixture, top with duck, serve.