Prep 5 mins
Cook 0 mins
Walnut oil has a distinctive, nutty taste and is used mainly for salads rather than as a cooking medium. You'll find it in many supermarkets and gourmet food stores. For the best flavor, buy roasted walnut oil, made from roasted nuts. The French term for walnut oil, huile de noix, may appear on the label. Because it turns rancid quickly, refrigerate after opening; it will keep for up to 3 months.
- 73.94 ml walnut oil
- 44.37 ml red wine vinegar
- 29.58 ml pure maple syrup
- 14.79 ml finely chopped shallot
- 4.92 ml Dijon mustard
- salt, to taste
- pepper, to taste
- Whisk together all the ingredients in a small bowl.
- Top salad with dressing.
This recipe is my go-to when I want to impress! I serve it over arugula with roasted butternut squash, goat cheese and toasted walnuts. I am always asked for the recipe. What I love the most about it, is that it's SOOOOO easy and fast! Thank you so much for sharing!
I love walnut oil and this was a great dressing! Thanks Lainey for posting! Made for photo tag.