Carrot Vinaigrette With Rosemary And Walnut Oil

• 1 cup carrot juice (see recipe)
• 1 teaspoon fresh lemon juice
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons walnut oil
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Place the carrot juice in a medium-size bowl.
2. Whisk in the lemon juice, rosemary, walnut oil, salt and pepper.
3. Taste and adjust seasoning if needed.

carrot juice, lemon juice, fresh rosemary, walnut oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11777 (may not work)