Home > Walnut World > Walnut Culinary Use > American Black Walnut Vinaigrette For Green Salads
American Black Walnut Vinaigrette For Green Salads
Ingredients
½ cup red wine vinegar, highest quality
4 tablespoons scallion, chopped
½ teaspoon fresh garlic, minced
1 teaspoon Dijon mustard
3 tablespoons honey
1 tablespoon Chinese molasses
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 tablespoons fresh lemon juice
3 tablespoons Port wine infused with Black Walnuts - see recipe
2 ½ cups Black Walnut Oil - see recipe
4 teaspoons fresh thyme, minced
¼ cup black walnuts, finely ground
Method
Place first 10 ingredients into a food processor. Slowly add the Black Walnut Oil. Stir in nuts and thyme. Refrigerate at least four hours for flavors to marry and bloom. Then adjust seasoning if necessary. Serve at room temperature.
This vinaigrette is excellent with a fall salad of belgian endive, navoo blue cheese, poached pears and american black walnuts.
N.Z. Soissons, CEC, CEPC
Related food category:
