• 1C walnuts, roasted
  • 2 tsp Jansal Valley Horseradish Maple Mustard
  • ¼C orange juice, freshly squeezed, unstrained
  • Zest of 1-2 oranges
  • ¼C Gustare Honeybell Orange Balsamic Vinegar
  • ½C Gustare Roasted French Walnut Oil
  • ¼ tsp Cape Cod Sea Salt
  • ½ tsp black pepper, freshly ground



Preheat oven to 350°. Brush sheet tray with walnut oil. Spread walnuts in a single layer on prepared sheet tray. Toast for 20 minutes, until browned and aromatic. Cool slightly.


Puree walnuts in food processor, along with mustard, orange juice & zest, balsamic vinegar, and seasonings.


Keep processor running while slowly drizzling walnut oil into mixture. Process until smoother, but still slightly chunky and thick.

Products Featured In This Recipe