In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
Continue to whisk and add vegetable oil in thin stream.
Whisk in walnut oil; set dressing aside.
Place steamed asparagus on platter; pour dressing over asparagus.
Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
Taste and season with additional salt and pepper if necessary.
Serve immediately.
Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
With the blender on very slowly pour in the walnut oil beat until well combined
Just before serving drizzle the dressing over the salad.
erve with a drizzle of walnut oil.
If serving cold, chill
Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.
First whisk the walnut oil, cider vinegar, sugar and salt
In a serving bowl combine the butter, walnut oil, parsley and chives. Set aside.
Trim brussel sprouts.
Bring a pot of water to a boil over high heat. Add sprouts and cook for 10 minutes or until tender. Drain. Return sprouts to pan over low heat. Cook briefly, stirring until all water has evaporated.
Transfer sprouts to serving bowl, seasoning with salt and pepper. Toss until butter melts and sprouts are coated with seasoning.
Bring a large saute pan of water to a rapid boil and add the beans.
Simmer until crisp-tender, about 3 minutes.
Drain well and return to the saucepan.
Lightly coat with walnut oil and sesame seeds.
Saute, tossing frequently, for about 1 minute more.
Serve at once.
igh heat (I have found walnut oil doesn't have a high
nd pepper.
Whisk in walnut oil until blended.
Stir in
In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy!
Makes about 3/4 cup vinaigrette.
side.
Heat the olive oil in a large skillet over
In a medium bowl, combine mustard, shallots, apple juice, lemon juice, salt and pepper.
Whisk in olive oil and walnut oil.
After use, store remaining dressing in a covered jar for up to 5 days.
ore white wine vinegar or walnut oil if you like and garnish
sing the base of the walnut oil bottle.
Insert the kneading
ith 2 tablespoons of the walnut oil. Bake until crisp, about 5
whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and
minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine
Wash but do not trim the beets.
Boil them until tender and remove them to cold water.
(Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
Core and chop the apples.
Wash, dry, and tear up the lettuce.
Arrange it on plates with the apples, beets and nuts over it.
Drizzle the dressing over the salads.
inutes.
Combine walnuts and walnut oil in the bowl of a
litre loaf tin with walnut oil and set aside.
In