Duck Confit Salad With Pomegranate Vinaigrette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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