Makes 3/4 cup
Prep 5 Minutes

2 Tablespoons prepared Dijon-style mustard
3 Tablespoons Aceto di Vino 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 mustard and Aceto di Vino 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"

Products suggested for this recipe:

Walnut Oil 16.9 oz (500 ml)
This intense walnut flavor is a wonderful partner with pears, greens, and Stilton or other blue cheeses.
From $8.99

Aceto di Vino Vinegar
Some lettuce, some olive oil, aceto di vino, some salt and pepper..perfection!
From $14.99

Sale Di Cervia
Hand harvested organic sea salt from the Adriatic. Also called Popes Salt. Taste the difference!
From $5.99

Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $3.50

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