Everything Vinaigrette

Updated: Mar 3, 2020


1/2 cup raw walnuts

3/4 cup extra virgin olive oil

1 tsp toasted sesame oil

1/4 cup balsamic vinegar

1 tbsp dijon mustard

1 clove garlic, peeled

1/2 tsp salt

1/4 tsp ground pepper


  1. In a small pan, toast the walnuts for 4 minutes over medium heat, until golden and fragrant. Remove from the heat and set aside to cool.

  2. Combine the toasted walnuts, olive oil, sesame oil, vinegar, mustard, garlic, salt, and pepper into a food processor. Puree until creamy but not completely smooth. Store in a glass jar and keep for up to 1 week.

Makes 1 cup.

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