Lemony Mustard Walnut Dressing

Great on roasted beets, lettuces, frisée, zucchini, fennel…

Ingredients:

3-4 T butter

¼ cup walnut pieces

1 T dijon mustard

1 lemon - you want the zest and also a few chopped up segments

1 T vinegar (rice wine, red wine, your choice)

1 T honey

a few capers and some chopped parsley (optional)

salt and pepper to taste

Directions:

Melt the butter in a saucepan on medium heat until it almost begins to brown, then add your walnuts. Stir continuously until both the walnuts and the butter become brown and toasty. Remove from heat and add the rest of the ingredients, stirring to combine.