Walnut Vinaigrette
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Water1 cup
Sherry Vinegar2 tbsps
Shallot (minced)2 tsps
Fine Sea Salt1 cup
Olive Oil1 cup
Walnut Oil (imported)Directions:
1
Place all of the ingredients, except the oils, in a blender and process on high speed
2
With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute
3
Refrigerate until ready to serve
4
(The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated
5
) Note: To toast walnuts, place the walnuts in a single layer on a baking sheet
6
Bake in a preheated 350 degrees F
7
Oven, stirring occasionally, until toasted, 8 to 12 minutes
8
Cool completely