Sonoma Salad with Walnuts

Name: Sonoma Salad with Walnuts
Ingredients: 1/4 cup chicken stock or broth; 1 teaspoon rendered duck fat (from garlic confit puree); 1/2 small garlic clove, minced; 1/2 tablespoon whole-grain mustard; 2 tablespoons Sherry vinegar; 1/2 cup walnut oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups watercress sprigs (2 1/2 oz); 2 cups trimmed arugula (2 oz); 2 cups tender purslane sprigs (3 oz); 2 cups red oak leaf lettuce (2 oz); 1 cup baby mustard greens (2 oz); 1 cup fresh chervil sprigs; 1/2 cup fresh basil leaves; 1 cup walnuts, toasted (4 oz) and coarsely chopped

16 ingredients

5 steps

Ingredients

1/4 cup chicken stock or broth
1 teaspoon rendered duck fat (from garlic confit puree)
1/2 small garlic clove, minced
1/2 tablespoon whole-grain mustard
2 tablespoons Sherry vinegar
1/2 cup walnut oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups watercress sprigs (2 1/2 oz)
2 cups trimmed arugula (2 oz)
2 cups tender purslane sprigs (3 oz)
2 cups red oak leaf lettuce (2 oz)
1 cup baby mustard greens (2 oz)
1 cup fresh chervil sprigs
1/2 cup fresh basil leaves
1 cup walnuts, toasted (4 oz) and coarsely chopped

Directions

1

Boil stock in a small saucepan until reduced to about 1 tablespoon.
2

Whisk in duck fat, garlic, and mustard, then stir in vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not emulsify or dressing will weigh down greens).
3

ust before serving, toss greens and herbs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a salad bowl.
4

Add walnuts and drizzle some of dressing around side of salad bowl, then toss gently.
5

If necessary, add more dressing in same manner to just coat.