The Food Lab's Walnut Vinaigrette
A nutty sherry-Dijon vinaigrette with honey and shallot, rich enough to turn simple vegetables or sturdy greens into something special.
Prep 10 min · Makes about 1 1/2 cups
Ingredients
- 2 ounces walnuts, toasted and roughly chopped
- 3 tablespoons sherry vinegar
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 small shallot, minced or grated on a Microplane
- 1/2 cup extra-virgin olive oil
- 1/4 cup canola oil
- 1 teaspoon walnut oil, optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
Add the walnuts, vinegar, water, mustard, honey, and shallot to a medium bowl, then whisk until combined. Nestle the bowl in a heavy medium saucepan lined with a dish towel so it stays put. While whisking the whole time, pour in the olive and canola oil in a slow stream; the vinaigrette should come together and become noticeably thicker. If you are using the walnut oil, whisk it in now. Add the salt and pepper. Store the dressing in a sealed container in the fridge for up to 2 weeks, and shake it hard before you use it.