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:
- In a bowl or jar combine the mustard, sugar, and a little salt and pepper.
- Add a little bit of the vinegar to mix into the mustard, then add the rest, beating with a fork until combined.
- Add the walnut oil slowly, whisking in with the fork.
- Add more salt and pepper to taste.
- 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.