Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender and puree till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired. Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days. This recipe yields approximately 1 1/2 cups of vinaigrette. Comments: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9765 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-06-1997 Recipe by: John Ash Converted by MM_Buster v2.0