When Autumn is just around the corner and the last days of a beautiful Summer slowly fading, here is a wonderful transition in salad form.
- 2 tbsp. white miso
- 1 tsp. dark brown sugar
- 1 tbsp. fresh lime juice
- 2 tbsp. canola oil
- 2 tbsp. water
- Freshly ground pepper to taste
- 6 oz. white button mushrooms, sliced thin
- 1 tbsp. unsalted butter
- 2 duck legs confit
- 8 rocket lettuce leaves, coarsely chopped
- 2 red delicious apples, julienned
- 8 slices Provolone cheese, julienned
In a medium bowl, prepare the dressing by whisking together the first 6 ingredients until smooth and well combined. Set aside.
In a frypan, cook the mushrooms with butter until golden, about 7-8 minutes. Season to taste and set in a warming oven to keep warm.
Reheat the duck leg confit according to instructions on the package. When cool enough to handle, shred the meat into bite-size pieces.
Divide the rocket evenly on 6 plates. Add the mushrooms, apple, duck and provolone. Drizzle with the dressing, serve immediately with a wonderful Chardonnay, warm buns and sweet butter.
OMG! This makes my mouth water. Try it….you’ll see.
