Premium Quality Olive Oils and Balsamic Vinegars

Roasted French Walnut Oil Vinaigrette

Cooking Time: 10 Min    Servings: 1

Products needed:

  • Sherry Reserva Wine Vinegar

  • The Olive Scene French Walnut Oil


  • 1 teaspoon Dijon mustard

  • 2 tablespoons shallots, peeled and finely minced

  • 6 tablespoons aged Olive Scene Sherry Reserva Balsamic Vinegar

  • 1 Tbsp fresh thyme leaves, chopped

  • ¼ cup Olive Scene Roasted French Walnut Extra Virgin Olive Oil

  • ½ cup Olive Scene mild Extra Virgin Olive Oil

  • 1 teaspoon Kosher salt

  • ¼ teaspoon fresh ground black pepper


  1. Toss minced shallots with the salt in a bowl and allow to macerate for 1 hour at room temperature.

  2. To the bowl of shallots, whisk in the Dijon, thyme leaves, black pepper, and sherry vinegar, to totally combine.

  3. Combine the walnut and olive oil together in a container suitable for pouring.

  4. Slowly drizzle oils into the bowl, constantly whisking, 1 drop-at-a time at first.

  5. Once the vinaigrette begins to come together (emulsify), you can increase the rate of adding the oils to a slow and steady stream, until all is incorporated.

  6. Adjust seasoning. Yields 1 cup

Roasted French Walnut Oil Vinaigrette