|
1
tsp
dijon mustard
1
tbsp
sherry vinegar
5
tbsps
extra-virgin olive oil
2
tbsps
shallot
(finely chopped)
12
cup
pecans
(coarsely chopped)
|
2
confit duck legs
3
bartlett pears
(firm ripe anjou or bartlett pears preferably red)
8
cups
greens
(mixed, frisée french curly endive tender watercress sprigs and baby spinach leaves)
2
ozs
roquefort
(crumbled, blue cheese 12 cup optional)
|
|
Amount Per Serving
|
Calories
422
|
Calories from Fat
309
|
% Daily Value *
| Total Fat
34
g
|
53%
|
| Saturated Fat
6
g
|
31%
|
| Trans Fat
|
0%
|
| Cholesterol
11
mg
|
4%
|
| Sodium
353
mg
|
15%
|
| Total Carbohydrate
27
g
|
9%
|
| Dietary Fiber
7
g
|
29%
|
| Sugars
15
g
|
Protein
6
g
| Vitamin A
|
2%
|
| Vitamin C
28
mg
|
46%
|
| Calcium
140
mg
|
14%
|
| Iron
2
mg
|
13%
|
| Potassium
563
mg
|
2%
|
|
