Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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).

　　

Step 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.

　　Cooks' note:

　　° Walnuts can be toasted 2 days ahead and kept in an airtight container at room temperature.