Walnut oil is a luscious, fragrant addition to dressings and baking, but is also expensive and should only ever be purchased in tiny bottles because it can oxidise (go off) quickly.
How to cook venison
Smoked trout salad
Roquefort salad with pears, chicory and walnut oil
Winter salad
Potato salad
Crisp winter slaw
Use sparingly to dress salads of peppery leaves, pear and salty cheese.
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