Tarragon Walnut Oil Vinaigrette
¼ cup minced shallots
3 Tablespoons tarragon-white vinegar
4 Tablespoons chopped fresh Tarragon
1 Teaspoon Dijon Mustard
1 Teaspoon roasted walnut oil
Salt and Pepper.
In a medium bowl, whisk shallots, tarragon, vinegar and Dijon mustard. In a slow, steady stream, add walnut oil, whisking constantly. Season with salt and pepper.
Serve over salad greens, sliced pears, cooked vegetables or legumes. Also great as a marinade for fish or poultry. Recipe courtesy of La Tourangelle, Woodland, CA.
Provencal Herb Oil
½ bunch fresh Thyme
1 sprig Rosemary
½ clove of Garlic
3 sprigs Marjoram
1 cup Extra Virgin Olive Oil
Warm the olive oil to 170 degrees and pour over the herbs. Let steep in the refrigerator for two to three days. Herb-infused oils must be refrigerated to prevent bacteria. Strain and store in a sealed glass jar for no more than 3 weeks. Recipe courtesy of: Carol Firenze, The passionate Olive:101 Things to Do With Olive Oil.