Basic Walnut Oil Vinaigrette

Summer salads are a staple around here, and one of my favorite types of dressing is a basic vinaigrette.  I’ve always made them with olive oil, but this summer I’ve discovered walnut oil and the pleasant nutty flavor it brings to a simple vinaigrette.  This dressing is so simple to pull together – only 3 ingredients.  The subtle toasty walnut flavor here is a great complement to anything from spicy greens, quinoa based salads, and bean or lentil summer salads. 

Oh, and let me come clean on my level of general laziness:  one of the reasons I’m a big vinaigrette fan is the fact that they’re so fast to pull together.  I recently got this nifty little tool which means I can make a vinaigrette in my liquid measuring cup – only one dirty dish!  Speaking of time and busy-ness and ‘laziness’ as a virtue…have you read this article from the NY Times?  A very interesting read.

Anyhow, next time you want to make a simple dressing but are wanting something a little different, give this walnut oil based vinaigrette a try.  I have been loving it on brown lentil salads, if you’re into that kind of thing!

Basic Walnut Oil Vinaigrette

• 1/2 c walnut oil
• 3 Tbsp balsamic vinegar
• 2 tsp dijon mustard

Put balsamic vinegar and mustard in a liquid measuring cup.  Whisk together well, then drizzle in walnut oil while continuing to whisk.  Dressing will emulsify as you add the oil.  Store in the fridge; will keep for at least a month.