A French-ish Salad to Feed an Expanding Household

An assemblage of delicious things to be deployed in necessarily inexact proportions.

              Leafy greens, the more peppery the better.

              A mustardy vinaigrette. Whisk 2 tablespoons red wine vinegar with 1 teaspoon each Dijon and grainy mustards. Gradually whisk in ½ cup olive oil.

              Fresh farm eggs. Slide into already-boiling water, cook for about 7 minutes, then put straight into ice water.

              Smoked duck breast. Trim off some fat for frying the croutons, then thinly slice the meat against the grain. Order at dartagnan.com.

              Toasted walnuts

              Slivered red onion

              Croutons. Fry torn bread in a combo of olive oil and rendered duck fat until crisp.

              Crumbled blue cheese

Now, arm yourself with enough ingredients to feed everybody for a few meals. Toss some greens with vinaigrette. Top with the duck and halved eggs. While snacking on the croutons, scatter some around. Sprinkle the cheese, onion, and walnuts over the top; finish with Maldon salt and pepper. Bask in the admiration of your loved ones. Nap. Repeat.