How to make it

  • Make the Vinaigrette:
  • In a bowl, whisk the pepper, mustard, and vinegar.
  • Slowly whisk in the oil and roasted garlic until the dressing emulsifies.
  • Store in a screw-top jar in the refrigerator for up to 1 month.
  • Keep the opened bottle of walnut oil in the refrigerator, too.
  • Make the Salad:
  • Toss all ingredients together lightly.
  • Dress with Walnut Vinaigrette as desired.
  • This is wonderful with Naan or any other flatbread.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    I love verything about this recipe. Great post. You have my 5.
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