1 -1/2 Tbsp. Meyer Lemon Olive Oil
1 cup walnuts
Sea salt to taste
Heat oil in saute pan and add walnuts. Stir till brown on both sides (don’t be afraid if there are a few black charred spots). Add a couple pinches sea salt at end of process and stir for 10 seconds.
On ice cream or sweet yogurt (add walnuts while still hot).
By themselves in a pretty bowl with a cocktail – particularly good with a vodka gimlet on the rocks. Out of this world.
- Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)
- Iris’ Roasted Chicken with Meyer Lemon Olive Oil, Garlic and Thyme* (gourmetblends.wordpress.com)