Sausage and Walnuts (French Salade Lyonnaise)

Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment-tossed with a bright vinaigrette and chervil. "It's the perfect way to eat sausage along with other salads," says chef Daniel Boulud.

1 lb saucisson pistache or mortadella, cut in ¼" thick slices, then quartered
½ cup walnuts, toasted and chopped
2 Tbsp. fresh parsley, finely chopped
2 Tbsp. shallots, finely chopped
2 Tbsp. walnut oil
1 Tbsp. white wine vinegar
black pepper, freshly ground

In a medium bowl, toss all ingredients together and transfer to a serving platter.

Makes 6 servings.