Good-quality balsamic vinegar and walnut oil make all the difference in this dressing. If you can find a roasted walnut oil, its intensely nutty flavor will not be overpowered by the rich balsamic vinegar. This vinaigrette is also delicious with delicate baby spinach, mâche, or baby greens.
2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 3 tablespoons toasted walnut oil 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.) Makes 1 1/2 cup
No comments:
Post a Comment