Title: Walnut Oil Vinaigrette
Categories: Insert
Yield: 1 Servings

1/4	c	Walnut oil
1/2	ts	Garlic; minced
1/4	c	Rich chicken stock or shellf ish stock
1	ts	White-wine worcestershire
1 1/2	tb	Dijon-style mustard
1	ts	Sherry vinegar
2	ts	Fresh parsley; chopped
2	ts	Fresh chives; chopped
2	ts	Fresh dill; chopped
		Kosher salt and freshly ground black peppe

Recipe by: COOKING RIGHT SHOW#CR9658 In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire, mustard and vinegar. Blend until fully combined and creamy. Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature before using.

Yield: 3/4 cup

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