1 Tablespoon Hammons Black Walnut Oil
3 Tablespoons mild olive oil
1 Tablespoon lemon juice
1 Tablespoon white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon kosher salt
1/8 teaspoon fresh ground pepper
2 teaspoons whipping cream
Blend all ingredients, except the whipping cream, in blender or with a blending stick.
Blend in whipping cream just before tossing the salad.
Enjoy this recipe as a dessert or breakfast coffee cake.
Serve a stand out side dish full of wild and distinct flavor including wild rice and robust Black Walnuts.
This recipe is a great way to bring the family together and create a wonderful memory in the kitchen together.
A protein packed cake with few ingredients, including Black Walnuts.
This recipe comes to us with unique provenance – it’s our oldest known black walnut baking recipe and it dates to the late 1890s.
Email this to a friend
Print this