- 2 tablespoons finely chopped shallot
- 2 tablespoons red-wine vinegar
- 1 teaspoon whole- or coarse-grain mustard
- 1/4 teaspoon salt
- 3 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil
- 1/2 lb confit duck gizzards, each gizzard halved
- 1/2 lb small fresh morels (preferably 1 to 1 1/2 inches), trimmed, halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks' note, below)
- 7 oz mesclun greens (12 cups loosely packed)
- Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.
- Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
- Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
- Divide mesclun among 6 plates and top with gizzards and morels.