Green salad with walnuts and vinaigrette (Salade verte aux noix)

1. Wash the butterhead lettuce, dry it thoroughly (dressing slides off wet leaves) and tear it into larger pieces.

2. Chop the walnuts coarsely and toast them in a dry pan for a few minutes until fragrant.

3. For the vinaigrette, mix the Dijon mustard with the wine vinegar, then emulsify to a thick dressing by drizzling in the olive oil in a thin stream.

4. Season the dressing with salt and pepper and taste it.

5. Toss the salad with the vinaigrette right before serving (not before, or it will wilt).

6. Scatter with the toasted walnuts and serve at once.

Tip: The secret of a perfect green salad is well-dried leaves and a fresh, mustardy vinaigrette. Always dress the salad at the last moment, tossing just enough to coat every leaf thinly.