Roasted Walnut Oil Vinaigrette

Cooking Time: 10 Min    Servings: 1

Products needed:

• The Olive Scene Sherry Reserva Wine Vinegar

• The Olive Scene Roasted Walnut Oil

Ingredients:

• 1 teaspoon Dijon mustard

• 2 tablespoons shallots, peeled and finely minced

• 6 tablespoons aged The Olive Scene Sherry Reserva Balsamic Vinegar

• 1 Tbsp fresh thyme leaves, chopped

• ¼ cup The Olive Scene Roasted Walnut Oil

• ½ cup The Olive Scene mild Extra Virgin Olive Oil

• 1 teaspoon Kosher salt

• ¼ teaspoon fresh ground black pepper

Directions:

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