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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Besides being wonderful over mixed salads, this vinaigrette can be used over warmed beets or in a pasta salad Ingredients:
2 tablespoons walnut oil |
2 tablespoons olive oil |
1 tablespoon cider vinegar |
1 teaspoon lemon zest, finely grated |
2 1/2 teaspoons lemon juice |
1 tablespoon walnuts, toasted and finely chopped |
1 teaspoon thyme leaves, fresh |
1/4 teaspoon dry mustard |
1/2 teaspoon kosher salt |
black pepper |
Directions:
1. Measure all the ingredients into a container. Shake the contents vigorously.
2. The vinaigrette keeps in the fridge for a week.
3. Bring to room temperature and shake vigorously again before using.
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