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 |