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.
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.
Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
In a large bowl, toss greens with the vinaigrette.
Serve dressed greens in individual bowls or plates.
Top with walnuts, figs, cheese and fresh ground pepper.
erve with a drizzle of walnut oil.
If serving cold, chill
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.
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.
Heat 2 tablespoons of oil in a pan and saute
Set aside.
For the vinaigrette: Place walnuts on a baking
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.
Heat walnut oil in heavy 6-inch skillet over medium-low heat. Add walnuts and cook until brown, stirring frequently, about 5 minutes.
Cool.
Combine with both lettuces and cheese in large bowl.
Just before serving, add vinaigrette and toss.
b>vinaigrette:
In a small bowl whisk vinegar, mustard, maple syrup, walnut oil
In a small jar combine shallots, vinegar, walnut oil, salt and pepper.
Shake well and set aside.
Do not refrigerate.
Place greens in a salad bowl.
Toss with vinaigrette to taste and sprinkle each serving with walnuts.
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.
In the container of an electric blender, combine vinegar, water, shallot, sugar, salt, garlic powder, and pepper.
Process to combine well.
With blender running, slowly drizzle in walnut oil until well combined.
Add walnuts and parsley, and pulse to combine.
large bowl. Whisk in walnut oil, red wine vinegar, and reserved
Combine all ingredients.
Shake and enjoy! A little goes a long way.
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