Walnut Oil Dressing

Remember how I have all that walnut oil from the acorn squash? Well it is time to start using it elsewhere. Like in this salad dressing which we had over a salad of spinach, honeycrisp apples, red pears, chopped red pepper, and candied walnuts. Quite delicious.

From Epicurious, although we only made the dressing:

http://www.epicurious.com/recipes/food/views/Pear-Arugula-and-Endive-Salad-with-Candied-Walnuts-104472

Ingredients:

2 T. Sherry wine vinegar (we used balsamic vinegar)

2 T. fresh lemon juice

1 T. chopped fresh parsley

2 tsp. Dijon mustard

6 T. walnut oil or olive oil

6 T. extra-virgin olive oil

Directions:

1. Whisk first 4 ingredients in medium bowl to blend.

2. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper.

Note: Can be made 1 day ahead.