Recipes : Recipe Detail |
Add  Email  Print 
|
- Source: Emeril Live EM1F08e
- Dish Type: Salads
- Tweet
Duck Confit Salad with Dried Berries, Stilton Cheese, Arugula, and Vanilla Shallot Vinaigrette
Instructions
Combine the duck confit, radicchio, endive, arugula, vinaigrette, pepper, and salt in a large bowl and toss well to combine. Add the cheese and cherries and toss. Divide among 4 salad plates and serve.
Wine Pairing: Cline Zinfandel, California, most current vintage available
Yield: 4 servings
Ingredients
- 1/2 pound radicchio, end trimmed and roughly chopped
- 4 ounces Belgian endive, end trimmed and leaves separated
- 2 ounces arugula, tough stems removed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 4 ounces Stilton, crumbled
- 2 tablespoons dried cherries or cranberries
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Kids Cocktail Sauce Family Sunday Dinner Holiday Hawaiian Snack Grilling Cookies Emeril 20-40-60 The Emeril Lagasse Show Entertaining Sauce Creole Sporting Event Party Summer Biscuits Bbq Vegetarian Hors D'oeuvre Starter Jewish Farm 2 Fork Friday Candy Valentine's Chocolate Pecans Bananas Brunch Tex-mex Cocktails Slaw Potatoes Eggs Sausage Breakfast Sandwich Jc100