I first made this variation of a simple vinaigrette when I had a vegan coming for dinner. The strong nutty flavor of the walnut oil added depth to the salad and made the side stand out on the plate. I have made it many times since. It goes well with all types of leafy greens from arugula to radicchio.
Ready
- Walnut oil (I like La Nogalera Walnut Oil)
- A good Balsamic Vinegar
- Salt
- Ground Peppercorns
Set
- Small bowl
- Small whisk
Go
- Add walnut oil to the bowl
- Add roughly ⅓ as much balsamic to the bowl.
- Throw in a pinch of salt and a pinch of pepper.
- Whisk well.
- Taste.
- Adjust.