I having a "where have you been all my life?" epiphany about walnut oil-- I sprung for some with the leftovers on a Williams-Sonoma gift certificate, and now am regretting avoiding the expense lo these many years of cooking.
So far, I've been limiting my use of the oil to a salad dressing with sherry vinegar and various herbs-- and it's been wonderful on salad, hard boiled eggs, cold roasted beets, and warm beluga lentils. I hesitate to cook with it and ruin the lovely flavor, but I'll take hounds' word for it if it works in particular recipes. Any suggestions?