1 tablespoon Dijon mustard
1 tablespoon Chestnut Honey
1 clove garlic
6 tablespoon Cider Vinegar with Honey
1/2 cup Walnut Oil
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.