Walnut Vinaigrette
A nutty, stable dressing perfect for bitter greens and earthy roasted vegetables
Why This Recipe Works
A small amount of mayonnaise and mustard acts as a bridge between the acid and oils, creating a thick, stable emulsion that won't separate on the plate. The roasted walnut oil provides a deep, toasted depth that pairs beautifully with endive, blue cheese, or roasted beets.
Instructions
Whisk the vinegar, shallot, mayonnaise, mustard, salt, and pepper together in a small bowl until the mixture is completely smooth and the salt has dissolved.
Whisking constantly, slowly drizzle in the walnut oil and olive oil in a steady stream until the vinaigrette is thickened and fully emulsified.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
The vinaigrette can be stored in an airtight container in the refrigerator for up to 2 weeks; whisk again before serving if needed.
