This is one of my go-to dressings – it takes two minutes to throw together and I love the flavor of the walnut oil. I prefer my vinaigrettes a little more on the punchy side and typically use a 1:1 oil to vinegar ratio. When dressing a salad you want to use just enough dressing to lightly coat everything, so the boldness of the dressing will be tempered by the rest of your salad ingredients.

This recipe will make more vinaigrette than you’ll ever need at one time, but I like having extra on hand to use throughout the week.

Walnut Balsamic Vinaigrette

Yield: ½ cup

2 tsp Dijon mustard

¾ tsp salt

¼ cup balsamic vinegar

¼ cup roasted walnut oil

In a small bowl, whisk together the Dijon, salt, and balsamic vinegar. Place the bowl on top of a slightly damp kitchen towel or other surface to prevent it from sliding (you’ll need both hands when adding the oil). Slowly drizzle in the walnut oil while whisking constantly. Whisk all-together until it is well emulsified. Store in a sealed container in the refrigerator for up to two weeks.