Asparagus Salad with Walnut Oil Vinaigrette

Makes: 4-6 Servings

INGREDIENTS
1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grape seed or olive oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Sea salt and freshly ground black pepper

PROCEDURE
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the grape seed / olive oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.