Sonoma Salad with Walnuts: 2000s Recipes + Menus : gourmet.com

Ingredients

• 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