Sonoma Salad with Walnuts

• 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

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.

chicken, garlic, wholegrain mustard, sherry vinegar, walnut oil, salt, black pepper, watercress sprigs, arugula, purslane, red oak leaf, baby mustard greens, chervil sprigs, fresh basil, walnuts

Taken from www.epicurious.com/recipes/food/views/sonoma-salad-with-walnuts-105583 (may not work)