Walnut Oil Vinaigrette

• 1/4 cup walnut oil (see Note)
• 1/2 teaspoon minced garlic
• 1/4 cup rich chicken stock or shellfish stock
• 1 teaspoon white wine Worcestershire sauce
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon sherry vinegar
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh dill
• Kosher or sea salt and freshly ground pepper

1. In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire sauce, mustard, and vinegar.
2. Blend until fully combined and creamy.
3. Transfer to a bowl.
4. Whisk in the parsley, chives, and dill.
5. Season to taste with salt and pepper.
6. Store the vinaigrette, covered and refrigerated, for up to 3 days.
7. Bring to room temperature.

walnut oil, garlic, chicken, white wine worcestershire sauce, mustard, sherry vinegar, parsley, fresh chives, dill, kosher

Taken from www.cookstr.com/recipes/walnut-oil-vinaigrette (may not work)