Garden Vinaigrette

• 1 c. walnuts
• 1 1/2 c. walnut oil
• 1 c. extra virgin olive oil
• 3/4 c. balsamic vinegar
• 2 Tbsp. honey
• 2 Tbsp. Dijon style mustard
• 2 tsp. coarse-ground pepper
• 2 tsp. salt
• 2 lb. asparagus, cooked tender-crisp
• 1 lb. green beans, cooked tender-crisp
• 2 lb. tiny red potatoes, boiled
• 6 bell peppers, cut into thin strips (use red, yellow and green)
• rosemary sprigs

1. Spread walnuts on cookie sheet and toast in a 325u0b0 oven for 5 to 8 minutes.
2. Chop walnuts coarsely.
3. In medium bowl blend walnut and olive oils, vinegar, honey, mustard, pepper and salt. Stir in walnuts.
4. Pour dressing over vegetables and marinate 8 to 24 hours.
5. To serve, arrange on large platter and garnish with rosemary.
6. Makes 24 servings.

walnuts, walnut oil, extra virgin olive oil, balsamic vinegar, honey, mustard, coarseground pepper, salt, crisp, green beans, tiny red potatoes, bell peppers, rosemary sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613411 (may not work)