Recipe by Aaron Geiger
"Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!"
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apple cider vinegar
chopped fresh chives
chopped fresh parsley
1 1/4 teaspoons
chopped fresh dill
chopped fresh chervil
arugula leaves or spring mix
salt to taste
ground multi-colored peppercorns to taste
One winner of a salad for sure! Due to allergies did not use the peanut oil. A must to impress guests! Thank you so very much Doppio!
I really enjoyed this. It had a really different flavor and would be excellent to serve to guests for something a little different. I scaled it down to 4 people. I used spring mix and went a little heavier on the chopped fresh spices in the dressing. I had no fresh dill, so I used dried instead.
Very nice, light, nutty flavor. Thanks for the great recipe!
Be careful not to burn the walnuts. They can toast up fast. Also mix dressing separately and pour over greens. Delicious side! Perfect with Arugula.
* Percent Daily Values are based on a 2,000 calorie diet.
Candied Walnut Salad with Walnut Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 596
** Calories from Fat: 509
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