Duck Confit Salad

Ingredients

• Vinaigrette

  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) white wine vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) truffle oil (optional)
  • Salt and pepper

• Salad

  • 3 confit duck legs 

  • 6 cups (1.5 litres) mixed lettuce, of your choice
  • 2 cups (500 ml) cherry tomatoes, halved
  • 1 shallot, thinly sliced, soaked in water for 15 minutes and drained (see note)
  • 12 shelled walnuts