Walnut Vinaigrette

Name: Walnut Vinaigrette
Yield: about 2 1/2 cups
Ingredients: cup (4 ounces) walnuts, lightly toasted (see Note); 1 cup water; 1/2 cup sherry vinegar; 2 tablespoons minced shallots; 2 teaspoons fine sea salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup olive oil; 1/2 cup imported walnut oil

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Level: Easy

Yield: about 2 1/2 cups

Level: Easy

Yield: about 2 1/2 cups

Ingredients

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cup (4 ounces) walnuts, lightly toasted (see Note)

1 cup water

1/2 cup sherry vinegar

2 tablespoons minced shallots

2 teaspoons fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup olive oil

1/2 cup imported walnut oil

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