Use this dressing for salads, vegetables or even to top carpaccio. Recipe includes walnut oil, verjus, olive oil, garlic and mustard.
Shake together all ingredients or blend with hand blender for a thicker, creamier emulsion.
Variations: For a cost-effective dressing, substitute the walnut oil for more olive oil; add your favourite herbs, eg. parsley, chives, oregano, basil, etc. ; replace smooth Dijon mustard with coarse-grain Dijon mustard for potato salads; reduce oil and add 4 tablespoons Fromage Frais or Creme Fraiche - drizzle over ostrich or beef carpaccio.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France