The Food Lab'S Walnut Vinaigrette Recipe

• 2 ounces (about 1/2 cup) walnuts, toasted and roughly chopped
• 3 tablespoons (45ml) sherry vinegar
• 1 tablespoon (15ml) water
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) honey
• 1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
• 1/2 cup (120ml) extra-virgin olive oil
• 1/4 cup (60ml) canola oil
• 1 teaspoon (5ml) walnut oil (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Combine walnuts, vinegar, water, mustard, honey, and shallot in a medium bowl and whisk together. To keep it from moving, set bowl inside a heavy medium saucepan lined with a dish towel. Whisking constantly, slowly drizzle in olive and canola oil; the dressing should emulsify and thicken significantly. Whisk in walnut oil, if using. Season with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.

walnuts, sherry vinegar, water, mustard, honey, shallot, extravirgin olive oil, canola oil, walnut oil, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2017/07/walnut-vinaigrette.html (may not work)