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POSTED: 5:26 am CDT August 27,
2008
UPDATED: 4:57 am CDT September 12,
2008
Makes ½ cupWalnut oil has a distinctive, seductively nutty flavor and fragrance. I prefer roasted-walnut oil made from roasted walnuts because of its more pronounced flavor.
5 tablespoons walnut oil (see Tip)
3 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
Salt and pepper to taste
Whisk together all the ingredients in a small bowl. 
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
5 tablespoons walnut oil (see Tip)
3 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
Salt and pepper to taste
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Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
