Walnut vinaigrette

From issue #1.

    INGREDIENTS

    Vinaigrette
    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

    METHOD

    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.

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