Aged Sherry-Walnut Vinaigrette

This is one of my everyday vinaigrettes. The wood aging of the sherry vinegar creates a wonderfully complex flavor that is enhanced by the walnut oil. Sherry vinegar is a little more expensive than red wine vinegar, but it has a higher acidity so you use less. Pair this dressing with strongly flavored salad greens, cheeses, nuts, and seasonal fruits, like in my Seasonal Country Salad.

Preparing Time: -
Total Time: -
Served Person: Makes approximately 1 cup

Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot

1 teaspoon salt
1 teaspoon dijon mustard
3/4 cup extra virgin olive oil
freshly ground black pepper

Carbohydrate 1 g(0%)
Fat 25 g(39%)
Fiber 0 g(1%)
Protein 0 g(0%)
Saturated Fat 3 g(16%)
Sodium 95 mg(4%)
Calories 231

Preparation Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge. *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity — especially a problem for nut oils.

Aged Sherry-Walnut Vinaigrette

Ingredients

Nutrition facts