A dinner party or two ago, a dear friend brought this as a hostess gift. Normally, I am not a fan of fussy oils or vinegars, so it took me some time before I picked this up to use. And what a surprise! A toasty, nutty flavor just terrific.
The next dinner my friend attended, I used the recipe right on the bottle for the salad dressing:
4 tbls roasted walnut oil
1 tbls balsamic vinegar
1 tsp Dijon mustard
dash of salt.
Simple and delish.
I'd keep the container on display because the label says you know your way around a kitchen -- at least it does to those like me who don't.
ReplyDeleteOh good. We've got some of this and it's been sitting around because I didn't know what to do with it. I'll try it.
ReplyDeleteThat's precisely how I choose my labels, ah--
ReplyDeleteP:lemme know!
I know; walnut oil is actually good, not just expensive.
ReplyDeleteI use a walnut oil wax to keep my wooden cutting boards in good shape. I haven't tried cooking with it yet though.
ReplyDelete