Walnut-Dill Vinaigrette

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1/4 cup walnut oil

1/2 teaspoon minced garlic

1/4 cup rich chicken or shellfish stock

1 teaspoon white wine Worcestershire

1 1/2 tablespoons Dijon mustard

1 teaspoon sherry vinegar (or to taste)

2 teaspoons chopped fresh chives

2 teaspoons chopped fresh dill

1 teaspoon grated lemon zest

Salt and freshly ground pepper, to taste