- 1 cup shelled walnuts, chopped
- 2 tablespoons vegetable oil (grapeseed or sunflower oil may be substituted)
- 6 tablespoons walnut oil
- 2 tablespoons white vinegar
- salt and pepper, to taste
Place walnuts in a small skillet over low heat and pan fry, stirring until they have become golden brown. Remove from heat and allow to cool on a dry towel and set aside.
In a large bowl, whisk together the two oils and vinegar.
Add the toasted walnuts, then season with salt and pepper, to taste.
Place in a sealable glass container and store in the refrigerator.
Remove from refrigerator, shake well. Pour on salads, over sliced tomatoes, or cucumbers.
For dipping - heat Pita bread and cut into eighths, serve with a bowl of extra virgin olive oil and dressing.