Serves 6

The unusual lettuce jacket for these salad rolls constructs an interesting presentation with rather ordinary origins. Duck confit is a great pantry item as it adds an exotic flavor to simple dishes.

• 12 romaine lettuce leaves
• 1 small head frisee
• 2 teaspoons vegetable oil
• 2 tablespoons minced shallots
• 1 recipe Duck Confit (see page 00)
• 3/4 cup julienne fresh tomatoes
• 1 cup Red Wine Shallot Vinaigrette (see page 00)
• 3/4 cup crumbled Roquefort cheese
• 1 tablespoon chopped fresh parsley
• Coarse salt to taste
• Pepper to taste

Bring a medium saucepan of water to boil over high heat. Add the romaine leaves and cook for 5 seconds or until just blanched. Drain and refresh in an ice water bath. Pat dry. Trim off any hard rib and rough edges. Lay out in a single layer on a sheet of wax paper. Cover with paper towel and pat down to absorb any remaining moisture.

Pull frisee apart. Wash and dry. Place in a bowl and set aside.

Heat vegetable oil in a small saute pan over medium heat. Add shallots. Lower heat and allow shallots to cook for about 4 minutes or just until they have sweat most of their moisture. Scrape into the frisee. Toss to combine. Add the confit, tomatoes and 2 tablespoons of the vinaigrette and toss to blend.

Uncover the romaine leaves. Two at a time, lay leaves together with one edge slightly overlapping to make a rather rectangular piece. If necessary, trim to make even. Place equal portions of duck salad across the center of the leaves, leaving about 1-1/2" - 2" leaf edge all around. Fold in the ends and then the sides to form into a solid cylindrical shape. Cut each cylinder in half, crosswise, on the diagonal. Place one cylinder on each of six chilled plates placing the uncut sides back to back with the diagonal cuts pointing in opposite directions.

Heat remaining vinaigrette over very low heat. Whisk in cheese and parsley. Taste and adjust seasoning with salt and pepper. Spoon equal portions over the salad cylinders. Serve immediately.