• Source: Emeril Live EM1F08e
• Dish Type: Salads

Duck Confit Salad with Dried Berries, Stilton Cheese, Arugula, and Vanilla Shallot Vinaigrette

Ingredients

• 12 ounces Duck Confit, removed from the bones and shredded
• 1/2 pound radicchio, end trimmed and roughly chopped
• 4 ounces Belgian endive, end trimmed and leaves separated
• 2 ounces arugula, tough stems removed
• Vanilla-Shallot Vinaigrette
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 4 ounces Stilton, crumbled
• 2 tablespoons dried cherries or cranberries

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