Blood Orange And Duck Confit Salad

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1 tablespoon sherry vinegar

4 blood oranges, divided (3 sectioned, about 1 cup; 1 juiced, about 1/4 cup)

1 teaspoon Dijon mustard

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 small duck confit leg (5-6 ounces), shredded, skin, fat, and bones discarded (about 3/4 cup)

6 cups mixed winter salad greens (such as romaine, escarole, and spinach)

1/4 cup skinned chopped hazelnuts, toasted

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