Duck Confit & Blood Orange Salad 

For the Salad: 

2 Each legs of duck confit (Pulled from the bone and julienned)
1 Cup blood orange segments (about 5-6 oranges)   
1 Cup toasted pecans
8 Ounces of mixed salad greens
2 Ounces Pecorino cheese (as a solid bock)
1 teaspoon salt
3 turns of black pepper from a pepper mill
1 Tablespoon extra virgin olive oil

For the Vinaigrette:

½ Cup blood orange juice (about 2-3 oranges)
1 Tablespoon + 1 teaspoon Sherry vinegar
1 Tablespoon minced shallot
½ Cup grape seed oil, or corn oil
1 teaspoon salt
¼ teaspoon black pepper

To Make the Vinaigrette:

In a medium sized bowl combine blood orange juice, sherry vinegar, and minced
shallots.  Stir vigorously with a whisk and slowly drizzle in oil.  Season with salt and pepper.
 

To Make The Salad:

Heat a medium sized sauté pan until very hot. Add extra virgin olive oil, and then 
add the duck confit.
Cook until crisp and golden brown; remove from the heat and reserve.

In a large mixing bowl combine salad greens, Blood orange segments,
toasted pecans, salt, and fresh cracked black pepper.

Stir up the vinaigrette and drizzle over the greens. Toss ingredients together until
all the greens are nicely coated.

Lay out four chilled plates, place equal amounts of salad mixture onto each plate.

On top of each salad, spoon equal amounts of the warm crispy duck confit, and
then with a peeler shave the pecorino over top, serve immediately. 

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