Garden Vinaigrette

Name: Garden Vinaigrette
Ingredients: 1 c. walnuts; 1 1/2 c. walnut oil; 1 c. extra virgin olive oil; 3/4 c. balsamic vinegar; 2 Tbsp. honey; 2 Tbsp. Dijon style mustard; 2 tsp. coarse-ground pepper; 2 tsp. salt; 2 lb. asparagus, cooked tender-crisp; 1 lb. green beans, cooked tender-crisp; 2 lb. tiny red potatoes, boiled; 6 bell peppers, cut into thin strips (use red, yellow and green); rosemary sprigs

13 ingredients

6 steps

Ingredients

1 c. walnuts
1 1/2 c. walnut oil
1 c. extra virgin olive oil
3/4 c. balsamic vinegar
2 Tbsp. honey
2 Tbsp. Dijon style mustard
2 tsp. coarse-ground pepper
2 tsp. salt
2 lb. asparagus, cooked tender-crisp
1 lb. green beans, cooked tender-crisp
2 lb. tiny red potatoes, boiled
6 bell peppers, cut into thin strips (use red, yellow and green)
rosemary sprigs

Directions

1

Spread walnuts on cookie sheet and toast in a 325° oven for 5 to 8 minutes.
2

Chop walnuts coarsely.
3

In medium bowl blend walnut and olive oils, vinegar, honey, mustard, pepper and salt. Stir in walnuts.
4

Pour dressing over vegetables and marinate 8 to 24 hours.
5

To serve, arrange on large platter and garnish with rosemary.
6

Makes 24 servings.