Makes 4 servings

The distinctively, seductively nutty flavor and aroma of walnut oil is the essence of this salad. Serve it over red-leaf lettuce leaves or a mixture of signature greens, such as endive, chicory, and escarole.

7 ounces (about 3 cups) farfalle (bow tie pasta)

1 tablespoon olive oil

12 ounces boneless, skinless chicken breasts, cut into 3-inch by ½-inch strips

Dash of freshly ground pepper, or to taste

For the Walnut Vinaigrette

¼ cup red wine vinegar

3 tablespoons walnut oil, preferably roasted

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

¼ cup minced fresh flat-leaf parsley

1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

? teaspoon freshly ground pepper, or to taste

Dash of salt, or to taste

To complete the recipe

3 plum tomatoes, each cut into 6 wedges

2 green onions, coarsely chopped

8 leaves red-leaf lettuce

Freshly ground pepper and toasted chopped walnuts for garnish

Bring a large pot of salted water to a boil over high heat; add the farfalle. When the water returns to a boil, stir occasionally to separate the farfalle. Reduce the heat to medium-high and cook until al dente, about 12 to 14 minutes, or according to package instructions.

While the bow ties are cooking, heat the oil in a medium nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until it is lightly browned and cooked through, about 5 to 6 minutes.

While the farfalle and chicken are cooking, whisk together the vinegar, walnut oil, lemon juice, and mustard in a small bowl; stir in the remaining vinaigrette ingredients.

When the chicken is done, transfer it to a plate and lightly sprinkle with pepper; allow to cool. When the farfalle is done, drain and rinse well in cold water, then drain again.

Transfer the farfalle to a large bowl. Add the chicken, tomatoes, and green onions; toss. Add the vinaigrette and toss again. Taste and adjust the seasoning.