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Walnut Oil Vinaigrette

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"

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 $12.15


Add Walnut Oil 16.9 oz (500 ml) to Cart
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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