Walnut Vinaigrette

• 1 cup (4 ounces) walnuts, lightly toasted (see Note)
• 1 cup water
• 1/2 cup sherry vinegar
• 2 tablespoons minced shallots
• 2 teaspoons fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1/2 cup imported walnut oil

1. Place all of the ingredients, except the oils, in a blender and process on high speed.
2. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute.
3. Refrigerate until ready to serve.
4. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
5. Note: To toast walnuts, place the walnuts in a single layer on a baking sheet.
6. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes.
7. Cool completely.

walnuts, water, sherry vinegar, shallots, salt, freshly ground black pepper, olive oil, imported walnut oil

Taken from www.foodnetwork.com/recipes/walnut-vinaigrette-recipe.html (may not work)