Orange Walnut Vinaigrette

Created by on December 11, 2015

Ingredients

  • 1/2 cup good-quality roasted walnut oil
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh orange juice or blood orange juice
  • 1 teaspoon finely grated orange zest
  • 5 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely minced shallots
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste

Instructions

  1. Shake the jar vigorously to combine.
  2. Let the dressing sit at room temperature for 1 hour to allow the flavors to develop before serving.
  3. The vinaigrette can be refrigerated, tightly covered for up to 1 month.
  4. Let it return to room temperature before using.
  5. Makes 1 1/4 cups vinaigrette.
  6. In a small bowl whisk the 2 flours together and set aside.