Duck Confit Salad with Roasted Beet Carpaccio

2 Each Duck Leg Confit
8 oz. Roasted Beets (Peeled)
4 oz. Stilton Cheese
2 oz. Sliced Red Onions
10 oz. Mixed Baby Greens
2 oz. Toasted Walnuts
3 T Walnut Oil
1 T Sherry Vinegar
Olive Oil for Drizzling
Salt & Fresh Ground Black Pepper To Taste

1. Heat Duck Leg & Thigh Confit in oven preheated to 400 degrees F until skin is crisp (about 12 minutes)
     (You can also save turning on the oven by heating on a grill for about 5 minutes per side)
2.  While Duck is heating, thinly slice rounds of roasted beets, and season with salt, pepper, & olive oil.
      Arrange a layer of beet slices on 4 plates.
3.  Place greens, onions, cheese, & walnuts in a large mixing bowl.
4.  Add Walnut Oil & Sherry Vinegar.  Season to taste with salt & pepper, and toss.
5.   Carefully mound the salad  on top of the sliced beets (dividing onto the 4 plates).