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Vinaigrette of Walnut Oil, Citrus Honey & Cider Vinegar Recipe

Description:
Walnut oil and cider vinegar are a natural pair and they are taken to new heights by the citrus honey. It is 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 walnut as a garnish - with these hearty greens, I would use Moulin de la Tour toasted walnut oil, but if you are using it for lighter greens I would use the J.P. Bex un-toasted walnut oil.

Ingredients:
1-1/2 tablespoon citrus honey

1/2 teaspoon Dijon mustard

 1 small shallot, finely chopped

 3 tablespoon apple cider vinegar

6 tablespoon walnut oil

 Sea salt and crushed 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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