Ingredients:

• 1/4 cup White Wine Vinegar
• 1 tablespoon minced shallot
• 2 teaspoon Edmond Fallot Dijon Mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil
• 1/4 cup Toasted Walnut Oil
• 2 lb asparagus, trimmed and steamed
• 1/3 cup toasted, chopped walnuts
• 1/3 cup feta cheese crumbles

Directions:

• Whisk together the vinegar, shallot, mustard, salt and pepper.
• While whisking, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
• Arrange asparagus on a platter and drizzle with dressing.
• Top with walnuts and feta. Serve immediately.