Recipe courtesy of Terrance Brennan
Show: Chef Du Jour
Total:
20 min
Active:
20 min
Yield:
about 2 1/2 cups
Level:
Easy

Ingredients

Directions

Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)

Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Greek Orzo Salad with Mustard-Dill Vinaigrette

Recipe courtesy of Bobby Flay

Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette

Recipe courtesy of Robin Miller

Spinach and Strawberry Salad with Warm Bacon Vinaigrette

Recipe courtesy of Food Network

Walnut Vinaigrette

Recipe courtesy of Terrance Brennan

Leeks with Walnut Vinaigrette

Recipe courtesy of Food Network Kitchen

Walnut-Dill Vinaigrette

Recipe courtesy of John Ash

Green Salad with Walnut Vinaigrette

Recipe courtesy of Family Circle Magazine

Mixed Greens with Walnut Vinaigrette

Recipe courtesy of Food Network Kitchen

Spinach and Walnut Salad with Thyme Vinaigrette

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.