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
toasted walnut oil
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.)
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