This recipe makes a delicious summer dressing for fresh greens. It also can be poured over warmed beets as a side dish, so says the magazine it originates from — Fine Cooking.
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 teaspoon finely grated lemon zest
2 1/2 teaspoons fresh lemon juice
1 tablespoon finely chopped toasted walnuts
1 teaspoon fresh thyme leaves
1/4 teaspoon dry mustard
1/2 teaspoon kosher salt
About 6 grinds black pepper
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Measure all the ingredients into a small glass jar with a tight fitting lid. Screw on the lid and shake the contents vigorously. The vinaigrette keeps in the refrigerator for a week. Bring to room temperature and shake vigorously again before using.