Walnut Vinaigrette
This unique vinaigrette add zing to a salad for an outdoor gathering or for any special occasion
Ingredients
- 6 Tbs. International Collection Walnut Oil or olive oil
- 1 Tbs. Edmond Fallot Walnut Dijon or other Dijon mustard
- 4 Tbs. Late Harvest Riesling Vinegar or other white wine vinegar
- Salt & pepper to taste
- Salad Ingredients
- 6 cups mixed salad greens romaine, bibb, etc.
- ¾ cup toasted walnuts
- ½ cup crumbled feta cheese
- ¾ cup dried cranberries
- 2 pears halved, cored, thinly sliced
Instructions
- Mix dressing in a small jar. Cover, shake, and pour over the salad ingredients. Toss well and serve. Dressing can be made ahead and stored in the refrigerator for up to three days. (I subbed olive oil for the walnut oil and white balsamic for the Riesling vinegar.)
