Autumn Duck Confit Salad

Description

This is a great salad for a weekend lunch and it’s super easy to make!

Ingredients

• 2 cooked duck confit legs (with thighs attached)
• 1 cup curly endive (frisee)
• 1 cup arugula
• 1 cup chopped radicchio
• ½ cup purple grapes
• ½ cup peeled and minced apple
• ¼ cup thinly sliced white turnip
• ¼ cup coarsely chopped pecans
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon red wine vinegar
• salt and ground black pepper to taste

Prep Time: 15 mins

Cook Time: 7 mins

Total Time: 22 mins

Servings: 2