Red Hawk Executive Chef Walter Hahn Shares Duck Confit Salad with French Lentils and Frisée

Duck Confit Salad with French Lentils and Frisée
Serves Two
The Duck Confit salad includes peppery French green lentils and a delicate frisée

4 oz Duck Leg Confit, shredded
1.5 oz Scarborough Frisée Lettuce
2 oz French Green Lentils, pre-cooked
1.5 oz Heirloom Cherry Tomatoes, halved
1.5 oz Red Radish, sliced paper thin
3 oz Asiago Cheese, shaved paper thin
2 oz Blood Orange Vinaigrette

Toss all of the ingredients in a large bowl and pile in the center of two chilled plates

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