Duck Confit and Swiss Chard Salad

Ingredients

Salad

• 4 oz (100 g) duck confit, shredded
• 4 oz (100 g) baby Swiss chard
• ½ oz (15 g) red onion, very thinly sliced
• 1 oz (30 g) enoki mushrooms
• 3 grape tomatoes, halved
• 1 tsp porcini vinaigrette
• ½ tsp truffle oil

Porcini Vinaigrette

• 1 tsp Dijon mustard
• 1 cup red wine vinegar
• ½ oz (15 g) dried porcini mushrooms, ground in spice mill to powder consistency
• Fresh herbs, chopped
• 2½ cups extra virgin olive oil
• Salt and freshly ground pepper

Instructions

1. In a small bowl, combine mustard, vinegar, porcini powder and fresh herbs. Slowly add oil, whisking constantly to emulsify. Season to taste with salt and pepper.
2. To serve, divide duck among 4 plates. Top with Swiss chard and onions. Arrange mushrooms and grape tomatoes. Top with fresh herbs and drizzle with vinaigrette and truffle oil.