Duck Confit Salad with Pears, Bleu Cheese, and Cranberry Fig Vinaigrette

This was probably the highlight of our Thanksgiving this year. The duck confit was absolutely fantastic, and worked so nicely with everything else. 

Serves 4 for salads, 2 for entrees

• 2 Confit duck legs. We used this recipe, and it was wonderful. Be aware that you'll need to start the duck confit the day before, to get the seasoning right. 
• 2 pears (anjou, bartlett, whatever), thinly sliced
• 6 ounces greens. We used 1/2 cress and 1/2 arugula
• 2 ounces crumbled bleu cheese (something rich like bleu d'Auvergne
• Cranberry-Fig balsamic vinaigrette
• 1 part cranberry sauce
• 1 part fig balsamic vinegar
• 1-2 parts good EVOO
• 1/2 to 1 tsp Dijon mustard
• kosher salt

Toss greens with vinaigrette. Fan out pears on salad. Arrange confit duck on top, and crumble bleu cheese.