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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 Fallot Dijon mustard - fine grain
2 tablespoon Maneyrol Virgin French Walnut Oil
4 tablespoons Essential Pantry Rice Bran Oil - or other neutral oil
Fine Essential Pantry Noirmoutier Sel Gris and freshly ground Essential Pantry Tellycherry Peppercorns, to taste
2 Tablespoon Katz 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
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