Walnut Vinaigrette

When I was in France last summer I picked up a tube of walnut Dijon mustard. It isn’t something that is easy to find at home; in fact, I’ve never seen it, even in specialty stores, in Vancouver. Soon I will devise a recipe for it, so we won’t have to search for it anymore.

Here I’ve also used a walnut oil, just to bring out the nutty flavour. I love a combination of garlic and walnut, so I put in a clove of garlic. It needs to sit for a while, so you’ll need to make this a few hours in advance or the day before if you want to get that garlicky flavour in there.

What you need:

• 1 tablespoon walnut Dijon mustard
• 1/4 teaspoon sugar
• 3 tablespoons white balsamic vinegar (or white wine vinegar)
• 1/4 cup walnut oil
• salt and pepper to taste
• 1 clove garlic

What you do:

1. In a bowl or jar combine the mustard, sugar, and a little salt and pepper.
2. Add a little bit of the vinegar to mix into the mustard, then add the rest, beating with a fork until combined.
3. Add the walnut oil slowly, whisking in with the fork.
4. Add more salt and pepper to taste.
5. Peel the skin off the garlic clove, cut it in half and place it in the dressing. Let it sit for a few hours to allow the garlic flavour to be released. You can leave the garlic clove in the dressing for a week or two, or as long as it takes you to use it up.