Salad of Bitter Greens and Walnuts recipe

8 servings

1/4 cup chopped walnuts

1/4 cup defatted reduced-sodium chicken broth

2 tablespoons tarragon vinegar or white-wine vinegar

2 tablespoons walnut oil or extra-virgin olive oil

2 tablespoons finely chopped shallots

2 teaspoons Dijon mustard

Salt and freshly ground black pepper to taste

16 cups washed, dried and torn mixed greens, such as escarole, chicory and/or radicchio

In a small dry skillet over low heat, stir walnuts until lightly toasted, about 3 minutes.

Transfer to a plate to cool.

In a large salad bowl, whisk together chicken broth, vinegar, oil, shallots, mustard, salt and pepper.

Add greens and toss thoroughly.

Sprinkle with the walnuts and additional black pepper to taste.