This is the recipe from "La Tourangelle Roasted Walnut Oil", except the amount of balsamic vinegar has been reduced. I have experimented with making my own walnut oil vinaigrette since my first salad at Restaurant St. Michel in Coral Gables, 29 years ago, where they served a very similar one as their house dressing. The secret of this simple vinaigrette is to use roasted walnut oil, since plain walnut oil is not very flavorful, and make sure to refrigerate it once open to keep it fresh.
This is very good on any mixed greens salad, or French Roasted Beet Salad (recipe here from the French Essence blog by Vicki Archer). I especially like this with some crumbled goat cheese and French bread!
This is very good on any mixed greens salad, or French Roasted Beet Salad (recipe here from the French Essence blog by Vicki Archer). I especially like this with some crumbled goat cheese and French bread!
Ingredients:
4 Tbsp. Roasted Walnut Oil
1 tsp. balsamic vinegar
1 tsp. Dijon mustard
Dash of salt, to taste
Directions:
