Chef Sandeep Pande

Ingredients
>>1 tsp mustard
>>1 tsp sherry vinegar
>>5 tablespoons extra-virgin olive oil
>>2 tsp onions, finely chopped
>>1/2 cup pecans, coarsely chopped
>>2 confit duck legs
>>3 firm-ripe pears (preferably red)
>>8 cups mixed greens, such as frisee (French curly endive), tender watercress sprigs and baby spinach leaves
>>1/2 cup crumbled blue cheese, optional
>>1 orange flakes
>>3-4 cherry tomatoes
>>1 red yellow pepper, grilled