Makes 3/4 cup
Prep 5 Minutes
2 Tablespoons Pommery Mustard de Meaux
3 Tablespoons Chardonnay Vinegar
7 Tablespoons Walnut Oil
1/2 Tablespoon minced parsley
Sale di Cervia Sea Salt and freshly ground black Tellicherry Pepper, to taste
Whisk together the Pommerey Mustard and Chardonnay Vinegar. Gradually add the Walnut Oil in a slow, steady stream. Whisk in parsley and season to taste with Sale di Cervia Sea Salt and freshly ground black Tellicherry Pepper.
Recipe adapted from and photo courtesy of "The Silver Palate Cookbook"