Provolone and Warm Duck Salad

When Autumn is just around the corner and the last days of a beautiful Summer slowly fading, here is a wonderful transition in salad form.


  • 2 tbsp. white miso
  • 1 tsp. dark brown sugar
  • 1 tbsp. fresh lime juice
  • 2 tbsp. canola oil
  • 2 tbsp. water
  • Freshly ground pepper to taste
  • 6 oz. white button mushrooms, sliced thin
  • 1 tbsp. unsalted butter
  • 2 duck legs confit
  • 8¬†¬†rocket lettuce leaves, coarsely chopped
  • 2 red delicious apples, julienned
  • 8 slices Provolone cheese, julienned

In a medium bowl, prepare the dressing by whisking together the first 6 ingredients until smooth and well combined. Set aside.

In a frypan, cook the mushrooms with butter until golden, about 7-8 minutes. Season to taste and set in a warming oven to keep warm.

Reheat the duck leg confit according to instructions on the package. When cool enough to handle, shred the meat into bite-size pieces.

Divide the rocket evenly on 6 plates. Add the mushrooms, apple, duck and provolone. Drizzle with the dressing, serve immediately with a wonderful Chardonnay, warm buns and sweet butter.

OMG! This makes my mouth water. Try it….you’ll see.



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