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
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.
