Sonoma Salad with Walnuts Recipe

Sonoma Salad with Walnuts Recipe

  • 1/4 cup chicken stock or broth
  • 1 teaspoon rendered duck fat (from garlic confit purée )
  • 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
  1. Boil stock in a small saucepan until reduced to about 1 tablespoon. 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).
  2. ust before serving, toss greens and herbs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a salad bowl. Add walnuts and drizzle some of dressing around side of salad bowl, then toss gently. If necessary, add more dressing in same manner to just coat.
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