Ingredients: 1 tablespoon Dijon mustard 1 tablespoon Chestnut Honey 1 clove garlic 6 tablespoon Cider Vinegar with Honey 1/2 cup Walnut Oil Directions: 1. In the bowl of a food processor, puree mustard, honey, and garlic until garlic is finely minced. 2. With processor running, add vinegar. Then, slowly drizzle in Walnut Oil to emulsify. Makes 1 cup. Note: If your desire a milder walnut flavor, substitute 1/4 cup olive oil for as much walnut oil. Use on salads, or as marinade for chicken or pork.