Recipe information
Yield
makes 1 cup
Ingredients
1
/2 cup walnuts, toasted (see Note, page 54) and finely chopped
2
shallots, minced
1
teaspoon Dijon mustard
3
tablespoons aged sherry vinegar
1
tablespoon balsamic vinegar
1
/4 cup extra-virgin olive oil
1
/4 cup walnut oil
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.