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This recipe makes a delicious summer dressing for fresh greens. It also can be poured over warmed beets as a side dish, so says the magazine it originates from — Fine Cooking.


2 tablespoons walnut oil

2 tablespoons extra virgin olive oil

1 tablespoon cider vinegar

1 teaspoon finely grated lemon zest

2 1/2 teaspoons fresh lemon juice

1 tablespoon finely chopped toasted walnuts

1 teaspoon fresh thyme leaves

1/4 teaspoon dry mustard

1/2 teaspoon kosher salt

About 6 grinds black pepper


Measure all the ingredients into a small glass jar with a tight fitting lid. Screw on the lid and shake the contents vigorously. The vinaigrette keeps in the refrigerator for a week. Bring to room temperature and shake vigorously again before using.