Oh, and let me come clean on my level of general laziness: one of the reasons I’m a big vinaigrette fan is the fact that they’re so fast to pull together. I recently got this nifty little tool which means I can make a vinaigrette in my liquid measuring cup – only one dirty dish! Speaking of time and busy-ness and ‘laziness’ as a virtue…have you read this article from the NY Times? A very interesting read.
Anyhow, next time you want to make a simple dressing but are wanting something a little different, give this walnut oil based vinaigrette a try. I have been loving it on brown lentil salads, if you’re into that kind of thing!
Basic Walnut Oil Vinaigrette
Put balsamic vinegar and mustard in a liquid measuring cup. Whisk together well, then drizzle in walnut oil while continuing to whisk. Dressing will emulsify as you add the oil. Store in the fridge; will keep for at least a month.
- 1/2 c walnut oil
- 3 Tbsp balsamic vinegar
- 2 tsp dijon mustard