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Walnut Oil Vinaigrette


1 Tbls chopped walnuts
1/4 C white wine vinegar
3 Tbls walnut oil
3 Tbls strong brewed tea, pref. Earl Grey
1 tsp Dijon mustard
1 tsp salt
1/2 tsp freshly ground black pepper

Toast walnuts in a small dry skillet over med heat, shaking or stirring almost constantly, until fragrant, 1-2 minutes. Let cool. In a small bowl, combine remaining ingredients; whisk until well blended. The sauce can be made up to two days in advance; store, covered, in the fridge. Spoon the vinaigrette over room-temp asparagus and sprinkle with the toasted walnuts.

Makes 1/2 Cup.

NOTE:
Buy nut oils in small bottles because they turn rancid more quickly than other oils; store nut oil in the fridge.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.