- ¼ cup raspberry vinegar
- ½ cup roasted walnut oil
- 1 tsp Dijon mustard
- sea salt & freshly ground pepper, to taste
Whisk together and toss with salad. Keep covered in the refrigerator up to a month.
This classic dressing is perfect with any kind of mixed greens as well as heartier greens such as spinach and swiss chard. Try it also on grain salads such as barley or quinoa.
For more recipes featuring roasted walnut oil, visit La Tourangelle.