• 1 cup shelled walnuts, chopped
  • 2 tablespoons vegetable oil (grapeseed or sunflower oil may be substituted)
  • 6 tablespoons walnut oil
  • 2 tablespoons white vinegar
  • salt and pepper, to taste

Step 1

Place walnuts in a small skillet over low heat and pan fry, stirring until they have become golden brown. Remove from heat and allow to cool on a dry towel and set aside.

Step 2

In a large bowl, whisk together the two oils and vinegar.

Step 3

Add the toasted walnuts, then season with salt and pepper, to taste.

Step 4

Place in a sealable glass container and store in the refrigerator.

To Use

Remove from refrigerator, shake well. Pour on salads, over sliced tomatoes, or cucumbers.

For dipping - heat Pita bread and cut into eighths, serve with a bowl of extra virgin olive oil and dressing.