1/2 C Toasted Walnuts, pureed
1 Tbs. Dijon Mustard
1 Tbs. Honey
2 Tbs. Lemon Juice, freshly squeezed
2 Tbs. Olive Tap Champagne Vinegar
1/2 C. Olive Tap French Roasted Walnut Oil
Salt & Pepper to Taste
In a food processor, puree walnuts, mustard, honey, lemon juice, and Champagne Vinegar until smooth. Slowly add the Walnut Oil, while processor is running. Season with salt and white pepper to taste.
Serve over mixed greens, roquefort cheese, pears and walnuts.