Verjuice-Marinated Black Walnuts

• 1 cup black walnuts, preferably halves
• 1 cup white verjuice (see note)

1. Combine the walnuts and verjuice in a small jar.
2. Seal and refrigerate for at least 24 hours or up to 1 week.
3. Drain and use as a topping for salads, fish, cream soups or green beans, or serve with cheese

black walnuts, white verjuice

Taken from cooking.nytimes.com/recipes/6734 (may not work)