Acme Chophouse's Duck Confit & Chicory Salad

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2 large shallots, finely minced

1 tablespoon sherry vinegar

2 teaspoons Champagne vinegar

1 1/2 teaspoons Dijon mustard

3/4 teaspoon sugar

1/2 cup olive oil (not extra virgin)

Salt and freshly ground black pepper

Mixed chicories, such as frisee, escarole, endive and radicchio of various types, enough to serve 6

2 legs of Acme Chophouse's Duck Confit (see linked recipe), wiped clean of most fat

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