Duck Confit Salad

Duck confit salad (greens are a mix of arugula and baby bok choy) and turnips. Wine: Château Bel-Air Lussac Saint-Emilion 2014.

This was a delicious meal, and a Fall salad if ever there was one. The confit is from D’Artagnan—I’ve never made it myself from scratch. The wine was lovely—a 50/50 Merlot/Cab Franc blend.