Toasted Walnut


Fried Brie Salad with Walnut Oil Dressing


1 (8 oz.) brie, very cold, rind removed, cut into 1” pieces

½ cup all purpose flour

½ cup fine dry bread crumbs

1 tsp. seasoned salt

1 large egg

Vegetable oil for frying

1 tsp. Dijon mustard

2 Tbsp. OWOC Champagne Vinegar

1 tsp. minced garlic

¼ cup OWOC Walnut Oil

1 Tbsp. OWOC regional EVOO, your choice

1 Tbsp. minced shallots

Salt and freshly ground black pepper

2 red apples, cored and cut lengthwise into 8ths

6 cups mixed baby lettuces

12 sprigs fresh parsley

½ cup roughly chopped, toasted walnuts


In a large sauté pan or medium pot, preheat 2” of vegetable oil to 350° F. Place the flour in a shallow bowl. Combine the bread crumbs and seasoned salt in another shallow bowl. Beat the egg in a third bowl. In batches, dip the brie cubes into the flour, then the beaten egg, then into the bread crumbs, shaking to remove any excess. Place on a plate and freeze until very cold, about 15 minutes.


Remove brie from the freezer and fry in the oil until golden brown and crisp, 20-30 seconds. Drain on paper towels. In a small bowl, whisk together the mustard, balsamic and garlic. Add the walnut oil, then the EVOO, in a steady stream, whisking constantly to form an emulsion. Add the shallots, salt and freshly ground black pepper to taste. Toss with the lettuces and parsley sprigs, and divide among four salad plates.  Garnish each plate with four apple slices.

Top each salad with the fried brie cubes and garnish with a sprinkling of walnuts. Serve immediately. Makes 4 servings.




Walnut Vinaigrette


½ cup toasted walnuts, pureed

1 Tbsp. Dijon mustard

1 Tbsp. honey

2 Tbsp. lemon juice, freshly squeezed

2 Tbsp. Old World Olive Press Champagne Vinegar

½ cup Old World Olive Press Walnut Oil

Salt freshly ground black pepper, to taste


In food processor, puree walnuts, mustard, honey, lemon juice and vinegar until smooth. Slowly add oil while processor is running. Serve over mixed greens with Roquefort cheese, pears and walnuts.





No Butter Chocolate Chip Cookies


¾ cup OWOP Walnut Oil

2 eggs

1 tsp. vanilla (or try using OWOP Vanilla Balsamic!)

¾ cup brown sugar

¾ cup sugar

2¼ cup flour

1 tsp. baking soda

1 tsp. salt

12 oz. chocolate chips


In a mixing bowl, blend oil, eggs, vanilla, brown sugar and sugar together until creamy. Blend in flour, baking soda, salt and chocolate chips. Drop on cookie sheet and bake at 350° F for 10-12 minutes. Makes five dozen.