• 1/4 cup White Wine Vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoon Edmond Fallot Dijon Mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil
  • 1/4 cup Toasted Walnut Oil
  • 2 lb asparagus, trimmed and steamed
  • 1/3 cup toasted, chopped walnuts
  • 1/3 cup feta cheese crumbles


Prep time: 30 mins Yield: 6 Servings
  • Whisk together the vinegar, shallot, mustard, salt and pepper.
  • While whisking, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
  • Arrange asparagus on a platter and drizzle with dressing.
  • Top with walnuts and feta. Serve immediately.

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