Bitter Endive and Duck Confit Salad with Walnut Vinaigrette
This elegant French salad features the crisp, slightly bitter notes of endive balanced by the rich, savory duck confit. A tangy walnut vinaigrette ties everything together, creating a complex and satisfying dish perfect for a sophisticated dinner.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
550 kcal
Instructions
- 1
Separate the endive leaves and place them in a large bowl.
~5 min - 2
Shred the duck confit meat from the bones and add to the bowl with the endive.
~10 min - 3
In a small bowl, combine chopped walnuts, olive oil, red wine vinegar, Dijon mustard, minced shallot, chopped parsley, salt, and pepper.
~5 min - 4
Whisk the vinaigrette vigorously until emulsified.
~2 min - 5
Pour the vinaigrette over the endive and duck confit. Toss gently to combine.
~3 min - 6
Serve immediately on chilled plates.
Tips
- For an extra depth of flavor, lightly toast the walnuts in a dry pan before chopping.
- If duck confit is unavailable, shredded rotisserie chicken can be substituted, though the flavor profile will be different.
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