The Dining Room
Duck Salad with Kumquat Vinaigrette

Kumquat Vinaigrette
4 teaspoons kumquat marmalade
1/4 cup yuzu juice or mandarin juice
1/4 cup lime juice
1/2 cup lemon oil

Instructions:
Place all the ingredients in the blender. Blend until you get smooth texture.

Salad Ingredients:
1/2 lb. of Confit shredded duck legs
1 poung baby arugula
1 cup fresh fava beans
1 jicama, sliced
1 cup goat cheese
2 sliced and grilled apricots

Instructions:
Place all vegetables in the mixing bowl season it with kosher salt. Toss with the vinaigrette. Then, place in the middle of the serving plate. Around the salad, place the grilled apricots. Finish with goat cheese crumble on top. Makes four servings.

The Dining Room, 413 Washington Avenue (between 4th and 5th Streets); 305- 397-8444.

Photo: Courtesy The Dining Room