"I use walnut oil to bring a subtle nutty flavor and depth to vinaigrette. In France, where I lived and studied for three years, I bought it from a local artisan who had a stand in our neighborhood market." --Caroline Markunas, New York
Cooking Light JUNE 2007
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.
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