Be sure to use walnut oil made from roasted nuts (see “Nut Oils,”) when flavoring this salad. The greater your collection of wild mushrooms, the tastier the salad. The confit is optional.
|duck fat, olive oil, or bacon fat|
|red wine vinegar or sherry vinegar|
|roasted walnut oil, preferably from leblanc|
|extra-virgin olive oil|
|confit duck legs, meat shredded (optional)|
|salt and pepper||to taste||to taste|
|salad greens||as needed||as needed|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.