Ingredients
- 1/3 cup sherry vinegar (preferably Spanish)
- 1/4 cup balsamic vinegar (the more aged the better)
- 1 Tbl honey
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1/4 cup walnut oil
- 2/3 cup extra virgin olive oil
Preparation
Step 1
Whisk together vinegars, honey, mustard salt and pepper, and let sit for a few minutes to allow flavors to meld, and salt to dissolve. I usually do this before I start the salad, then come back to it afterwards.
Slowly drizzle in ½ of the walnut oil while whisking continuously. You want to emulsify the oil so that it's completely mixed with the vinegar and won't separate. Then do the same with the olive oil. Once the dressing starts to thicken, you can begin adding the oil more quickly in a slow stream, but stopping periodically to make sure it's fully blended. Continue adding in the rest of the walnut and olive oil.
Taste the dressing for balance, seasoning, etc. If it's too bland add in more vinegar. Too sour? It may need more oil, more honey, or both.
Store in a lidded jar for up to 2 weeks.