Walnut Oil Vinaigrette

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Walnut Oil Vinaigrette Ingredients

1/4 c Walnut oil	1 ts Sherry vinegar
1/2 ts Garlic; minced	2 ts Fresh parsley; chopped
1/4 c Rich chicken stock or	2 ts Fresh chives; chopped
1 ts White-wine Worcestershire	2 ts Fresh dill; chopped
1 1/2 tb Dijon-style mustard	Kosher salt and freshly

Instructions for Walnut Oil Vinaigrette

In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire, mustard and vinegar. Blend until fully combined and creamy. Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature before using. Yield: 3/4 cup Recipe By : COOKING RIGHT SHOW#CR9658 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding

Main Ingredient: ChickenCuisine: Uncategorized

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