Caper walnut Vinaigrette

By LisaMK

From Food & Wine, Gail Simmons Serve with roasted root vegetables

Ingredients

• 1/4 c evoo
• 1 tbs finely chopped fresh mint
• 1 tbs finely chopped fresh tarragon
• 1 tbs capers, rinsed and roughly chopped
• 1 garlic clove, minced
• 2 tbs roughly chopped roasted walnuts
• coarse salt
• black pepper

Preparation

Step 1

Whisk together evoo, mint, tarragon, capers and garlic. Stir in walnuts. Season with salt and pepper. Cover and chill until ready to use, up to 2 days. Serve over warm or room temp roasted vegetables.