Lemon Walnut Vinaigrette

Submitted by Abby Girl

"Besides being wonderful over mixed salads, this vinaigrette can be used over warmed beets or in a pasta salad"

 

• Ready In: 10mins
• Ingredients: 10
• Yields: 1/3 cup

ingredients

• 2 tablespoons walnut oil
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon lemon zest, finely grated
• 2 1⁄2 teaspoons lemon juice
• 1 tablespoon walnuts, toasted and finely chopped
• 1 teaspoon thyme leaves, fresh
• 1⁄4 teaspoon dry mustard
• 1⁄2 teaspoon kosher salt
• black pepper

directions

1. Measure all the ingredients into a container. Shake the contents vigorously.
2. The vinaigrette keeps in the fridge for a week.
3. Bring to room temperature and shake vigorously again before using.