We are obsessed with this salad mix. It’s everything. To be honest, I’m not really sure what Ray even put in there. It’s an eclectic mix of all the baby lettuces and greens that they’ve got growing over at Applefield farms, with some fresh herbs, shaved veggies, and other goodies thrown right in there. I’ve decided that my personal summer diet will consist mostly of this salad mix. Ray and his team are veggie wizards. I will never understand how they do it. The summer salad is a perfect snapshot of this season, at this specific time. It’s lovely. The salad mix, and a whole ton of fresh, local berries. Topped off with our favorite condiment- magic strawberry pistachio dust, and tossed with a sweet + savory vinaigrette made from grilled peaches, fresh thyme, and champagne vinegar. It’s truly a revelation, and hits all the notes in the song of summer. Perfect pitch. To prepare this salad, simply toss the greens and berries in a bowl, season with a bit of salt and pepper, and dress with the grilled peach vinaigrette. Plate it up, and cover it with the strawberry pistachio magic dust. That’s it. Just step back, enjoy the beauty that summer has to offer, and dive in!
If you got a confit duck leg:
Low and slow in the oven, with a final broil to crisp the skin. That’s the idea. Alternatively, you could just microwave the duck legs till hot, and then go right to the broiler. But that might dry them out. On a sheet tray lined with aluminum, arrange the duck legs skin side up, and pop them in the oven at 350. Bake for 5-8 minutes, till the skin is glistening and it’s starting to smell like duck! Once it’s hot through, transfer the tray to the broiler, and broil on low for 2-3 minutes, till the skin renders and crisps up nicely. Once they’re hot, pop them on top of the salad and dig in!