Preparation

Up to one week ahead:

• In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a bottle.

Up to four days ahead:

• Stem the spinach and chard (or kale), and cut the chard or kale into strips about 1/2 inch wide. Cut the bottoms off the frisée or escarole. Mix all the greens, wash thoroughly, and spin dry. Wrap loosely in damp (not wet) paper towels and store in sealed zip-top bags. They should stay fresh this way for 5 days.

Just before serving:

• 将调味料带到室温。在一个非常大的炒锅中（最好是不粘），加热约1汤匙。用中火加热橄榄油，并加入三分之一的蔬菜，三分之一的坚果和少许盐和胡椒粉。炒1至2分钟，一直搅拌，直到叶子略微枯萎。在上面淋上些调味料，用钳子轻轻折腾，然后将坚果和果岭转移到盘子上。重复剩余的蔬菜，分别另外两批，只需炒锅即可向锅中添加足够的橄榄油。