Walnut oil adds a delicate, nutty taste and rich perfume to the dressing in this recipe. A L’ Olivier produces virgin nut oils the old-fashioned way, using local walnut kernels that are toasted, stone-ground into a paste, and then freshly pressed.
Use a sheep’s milk ricotta if that is your preference. This makes for a wonderful savory breakfast. If you prefer something swee t to start your day, just drizzle some honey on top. Serve this with toasted slices from a rustic loaf.