- ¼ cup minced shallots
- ⅓ cup roasted walnut oil
- ¼ cup tarragon vinegar
- 2 Tbsp minced fresh tarragon
- 1 tsp Dijon mustard
- sea salt & freshly ground pepper to taste
Dress a classic mixed green salad with this dressing. It's terrifc with spring or mesculan mix, heartier greens like spinach and swiss chard, or even on steamed vegetables like broccoli or green beans. Over and keep in the refrigerator for up to a week.
For more recipes featuring walnut oil, visit La Tourangelle.