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Walnut Balsamic Vinaigrette 4 Servings 2 Tbsp balsamic vinegar ½ tsp Dijon mustard 3 Tbsp toasted walnut oil 2 Tbsp extra-virgin olive oil Salt and freshly ground black pepper
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Walnut Balsamic Vinaigrette

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. 

Featured in Food to Live By: The Earthbound Farm Organic Cookbook and The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet, both by Myra Goodman

Prep time: 10 min | Total time: 10 min | 4 Servings

Ingredients

2 Tbsp

balsamic vinegar

½ tsp

Dijon mustard

3 Tbsp

toasted walnut oil

2 Tbsp

extra-virgin olive oil

Salt and freshly ground black pepper

Directions

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.)

 

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