Now I will grant you that at 18 grams of fat, this is not a dish Weightwatchers is going to endorse anytime soon. But in moderation, which is the way we eat everyday, I think we can enjoy this tender, rich and succulent dish in small doses and this salad certainly qualifies there.
Hopefully, you took our advice and made extra Duck Confit over the weekend. If not, consider doing so this weekend and come back when you’re ready to make this terrific dinner salad — full of the goodness of fresh pear, crunchy pecans and gorgeous greens and the (optional) blue cheese.
Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.