Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/4       cup           walnut oil
1/2       teaspoon      garlic -- minced
1/4       cup           rich chicken stock or shellfish stock
1         teaspoon      white-wine worcestershire
1 1/2     tablespoons   dijon-style mustard
1         teaspoon      sherry vinegar
2         teaspoons     fresh parsley -- chopped
2         teaspoons     fresh chives -- chopped
2         teaspoons     fresh dill -- chopped
                        kosher salt and freshly ground black pepper

Preparation:

In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire, mustard and vinegar. Blend until fully combined and creamy. Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature before using.