Duck Confit Salad With Pomegranate Vinaigrette

i love duck and i love confit salads. this one is a winner! i have a recipe for crockpot confit posted, and petitfour has several confit recipes posted here to make it the real old fashioned way,her recipes are great.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

Directions

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.