Post on walnut shells got me thinking about the great walnuts around now. Weve been getting fat, crunchy walnuts from Suisun and eating them toasted in salads every night with blue cheese and pears, or pecorino and honey, or persimmons. I usually candy walnuts when the oranges come in and put them in a salad with oranges and fresh goat cheese. We also make spaghetti with garlic, olive oil and walnuts. And walnuts, dried figs, cheese and bread is one of my favorite winter lunches. What are your favorite ways to eat walnuts?
Ive recently become a passionate devotee of roasted walnut oil for vinaigrettes (especially with shallots and white wine vinegar), for drizzling on soup, fish, vegetables, and on and on. I think Ill start drinking it soon. The two California producers I like are R. Genou and La Tourangelle, both from Sacramento Valley.