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Vinaigrette of Walnut Oil, Citrus Honey & Cider Vinegar Recipe

Walnut oil and cider vinegar are a natural pair and they are taken to new heights by the citrus honey. It's particularly good over salads of hearty or bitter Spring greens. Try it on a combination of watercress, mache, arugula, and radicchio with some chunks of caramelized apple and toasted walnuts as a garnish - with these hearty greens, I would use La Tourangelle Roasted Walnut Oil, but if you are using it for lighter greens I would use the Maneyrol Lightly Roasted Black Walnut Oil from France.

Ingredients:
1-1/2 tablespoon Katz Citrus Blossom Honey 

1/2 teaspoon Fallot Dijon Mustard

 1 small shallot, finely chopped

 3 tablespoon Katz Apple Cider Vinegar

6 tablespoon La Tourangelle Roasted Walnut Oil or Maneyrol Lightly Roasted Black Walnut Oil (depending on the type of greens)
Fine Gray Sea salt and freshly crushed Tellicherry black pepper to taste

Directions:
1. Blend the honey thoroughly with the mustard, shallot and vinegar.

2. Slowly drizzle in the walnut oil while continuously whisking. Salt and pepper to taste and serve.

Serves 4
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