Rose’s Roasted Chestnut and Duck Confit Salad

• 5 pieces whole roasted chestnuts, peeled
• 3 pieces roasted shallots
• 2 ounces haricots verts, cut into 2 inch pieces, blanched
• 2 ounces wax beans, cut into 2 inch pieces, blanched
• 3 ounces baby beets, roasted, peeled, sliced
• 2 ounces spinach
• 2 ounces mixed greens
• 1 ounce radicchio
• 1 piece duck leg, confited, deboned
• mustard vinaigrette (recipe below)

Toss the haricots verts, wax beans, shallots, beets, and chestnuts in a little vinaigrette. Arrange on the plate neatly. Toss the greens in the vinaigrette, and add to the plate. Heat the duck leg, place on top of the salad. Serve hot.

Mustard Vinaigrette

• 1/4 cup sherry vinegar
• 3/4 cup olive oil
• 2 tablespoons whole grain mustard
• 2 tablespoons sugar
• Salt and pepper to taste

Combine all ingredients well.

Chef Jeff Rose
Tribute Restaurant
31425 W. Twelve Mile Rd.
Farmington Hills, MI 48334–4401