Garden Vinaigrette - cooking recipe

Ingredients

1 c. walnuts
1 1/2 c. walnut oil
1 c. extra virgin olive oil
3/4 c. balsamic vinegar
2 Tbsp. honey
2 Tbsp. Dijon style mustard
2 tsp. coarse-ground pepper
2 tsp. salt
2 lb. asparagus, cooked tender-crisp
1 lb. green beans, cooked tender-crisp
2 lb. tiny red potatoes, boiled
6 bell peppers, cut into thin strips (use red, yellow and green)
rosemary sprigs

Preparation

Spread walnuts on cookie sheet and toast in a 325\u00b0 oven for 5 to 8 minutes.
Chop walnuts coarsely.
In medium bowl blend walnut and olive oils, vinegar, honey, mustard, pepper and salt. Stir in walnuts.
Pour dressing over vegetables and marinate 8 to 24 hours.
To serve, arrange on large platter and garnish with rosemary.
Makes 24 servings.