FROM THE SILVER PALETE – Half cup
Goes well with toasted walnuts, beets and soft cheese like Roquefort of Chevre
2 tablespoons red wine vinegar
1teaspoon Dijon mustard – a tablespoon if you want a bolder taste
¼ cup walnut oil
½ tablespoon minced parsley
Salt and pepper to taste
Mix vinegar and mustard. Gradually add the oil. Whisk in the parsley.