Smoked Duck Salad with Foie Gras and Walnuts

Preheat the oven to 400°. Put the walnuts on a pie plate and bake for 6 minutes, or until fragrant and browned. Let cool, then coarsely chop.

In a large bowl, whisk the walnut, olive and canola oils with the walnut and sherry vinegars. Add the shallot and season with salt and pepper. Add the salad greens and tomatoes and toss to coat.

Mound the salad on plates and top with alternating slices of duck breast and foie gras. Sprinkle the foie gras with sea salt, garnish with the chives and serve.