North Fork Harvest Salad

Caramelized Pears:

2 firm Comice pears, cored

2 tablespoons butter

2 tablespoons honey

Pumpkin Vinaigrette:

1 cup diced pumpkin (1/2-inch dice)

1/2 teaspoon minced fresh ginger

2 teaspoons minced shallots

1 teaspoon Dijon mustard

1 teaspoon dry mustard

1 tablespoon honey

2 teaspoons fresh lemon juice

3 tablespoons peanut oil

3 tablespoons fresh orange juice

Sea salt and freshly ground black pepper

Pan Roasted Duck Breasts:

4 Long Island duck breasts, skin on

3 sprigs fresh thyme, leaves picked

Sea salt and fresh ground black pepper

3 tablespoons olive oil

Hazelnut Crusted Goat Cheese:

2 eggs

1/4 cup bread crumbs

1/4 cup crushed hazelnuts

1 teaspoon crushed red pepper

1 tablespoon chopped fresh herbs (such as parsley, thyme, chives, and chervil)

Kosher salt and freshly ground black pepper

1 (8-inch log, about 11 ounces) fresh goat cheese, at room temperature, cut into 4 (2-inch) wide rounds

1/4 cup olive oil

1/2 pound young mustard greens or other spicy salad greens