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Lamb Confit Summer Salad

Salade de confit d'agneau

A salad to share with the family or among friends on warm summer days when you want to enjoy a refreshing, light, tasty but hearty dish!



  • 1 package of lamb confit (350 g)
  • 2 ½ cups of baby spinach
  • 2 ½ cups mesclun
  • 1 tbsp extra virgin olive oil
  • 1 tsp raspberry flavoured balsamic vinegar or regular balsamic vinegar

Caramelized pecans

  • 1 chopped shallot
  • 1 tbsp of extra virgin olive oil
  • ¾ cup halved pecans
  • 3 tbsp maple syrup
  • 2 tsp balsamic vinegar (regular)


  • 1 cup Feta cheese cut in small cubes
  • 1 cup of raspberries 
  • 1 apple, quartered and sliced
  • ¼ cup dried cranberries
  • ½ red onion thinly sliced
  • Salt and pepper to taste


  • Divide baby spinach and mesclun on 4 plates
  • Drizzle olive oil and balsamic vinegar over the salad base
  • In a non-stick pan, add olive oil and shallots, cook for about 2 minutes at medium heat
  • Add the pecans and cook until they’re slightly roasted
  • Add the maple syrup and heat without caramelizing
  • Deglaze using some balsamic vinegar
  • Reduce for about a minute
  • Let the vinaigrette cool a little and pour onto the salad
  • Meanwhile, warm up the lamb confit and strew over the plates of salad
  • Spread the cubes of feta cheese, raspberries, apple slices and dried cranberries over the salad servings
  • Add strips of the thinly sliced red onion
  • Salt and pepper to taste

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