Walnut Oil Vinaigrette Recipe

Perfect over oven-roasted beet wedges, oven-roasted asparagus, or wild greens and chopped walnut pieces. We used 1 part walnut oil to 2 parts rice bran oil. But you can adjust that, depending on how much of a walnuty flavor you want.

Ingredients:
2 teaspoon honey - all flower or herbal
2 teaspoon Dijon mustard - fine grain
2 tablespoon cold pressed walnut oil
4 tablespoons rice bran oil - or other neutral oil
Salt and freshly ground pepper to taste
2 Tablespoon apple cider vinegar


Directions:
1.Whisk two oils together in a medium mixing bowl. 2. Add salt, pepper, mustard and honey and whisk well. 3.Add vinegar and whisk until very well blended. Use immediately, or store in refrigerator in a jar for up to two weeks. If using out of the fridge, make sure to warm vinaigrette to room temperature before re-mixing and serving.

serves 4