Duck Confit Salad With Pomegranate Vinaigrette - cooking recipe

Ingredients

3 duck confit, legs reheated and shredded
1 red onion, sliced
1/2 cup cabernet sauvignon wine
2 tablespoons red wine vinegar
1 pinch sugar
1 bunch fresh thyme, to taste
6 heads endive
2 slices bacon
1/4 cup hazelnuts, toasted,skinned,chopped
2 tablespoons fresh parsley, chopped
2 tablespoons pomegranate molasses
1 lemon, juice of
1 1/2 teaspoons red wine vinegar
1/4 cup hazelnut oil

Preparation

in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
cut off endive stems and separate into leaves.
rinse with water and cook in microwave for 45 seconds, drain and set aside.
place bacon in a skillet, cook until crispy, reserving fat.
break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
spoon onto endive mixture, top with duck, serve.