Walnut vinaigrette

From issue #1.


3 tablespoons walnut oil
1 tablespoon
white wine vinegar
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper
1⁄2 cup walnuts – toasted and roughly chopped
1 tablespoon olive oil
chopped Italian parsley to garnish


In a bowl whisk together the walnut oil, white wine vinegar and mustard and season to taste.

To Serve: scatter with toasted walnuts and chopped parsley.