1/4 cup of extra virgin olive oil
6 cloves of garlic, peeled
1/2 cup of walnuts
2 tablespoons to 1/4 cup of freshly squeezed orange juice
1 tablespoon of Dijon mustard
1/4 cup of walnut oil (or extra virgin olive oil)
Sea salt and freshly-ground black pepper, to taste

1. Put oil in a skillet over medium-low heat. When it is warm, add the garlic and cook until fragrant and beginning to soften (about 6 min), stirring occasionally. Add the walnuts and continue to cook until they just begin to color (about 4 min). Let the mixture cool slightly and then put in a small food processor.
2. Process the walnut mixture until you have a relatively smooth paste. Add the orange juice (to taste), Dijon mustard, walnut oil, salt and pepper. Run the food processor again. If necessary, add more oil to thin your dressing. This dressing will keep in the fridge for up to two weeks.

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