Walnut Oil Vinaigrette from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
Whisk together the mustard and vinegar. Gradually add the oil in a slow steady stream. Whisk in the parsley and season with salt and pepper.
Ingredients
- Salt and freshly ground black pepper, to taste
- ½ tablespoon minced fresh parsley
- 3 tablespoons red wine vinegar
- 7 tablespoons walnut oil
- 2 tablespoons Dijon mustard
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