Thick and a little chunky, obviously nutty, slightly sweet, with just a hint of tang: this is a salad dressing with substance! There is enough “meat” to the walnuts that it remains emulsified long after mixing, unlike many other vinaigrettes, and it adheres so nicely to the ingredients in your salad. Try it as I did, with a mix of greens, some apple or pear slices, dried cranberries and raisins, and a handful of toasted walnuts. Dairy lovers top it off with some crumbly cheese. Enjoy!
Prep Time: 25 minutes, including toasting walnuts
Yield: Approximately 1 cup
Dietary Specifications: Vegan, Gluten Free
Ingredients:
1C walnuts, roasted
2 tsp Jansal Valley Horseradish Maple Mustard
¼C orange juice, freshly squeezed, unstrained
Zest of 1-2 oranges
¼C Gustare Honeybell Orange Balsamic Vinegar
½C Gustare Roasted French Walnut Oil
¼ tsp Cape Cod Sea Salt
½ tsp black pepper, freshly ground
Directions:
- Preheat oven to 350°. Brush sheet tray with walnut oil. Spread walnuts in a single layer on prepared sheet tray. Toast for 20 minutes, until browned and aromatic. Cool slightly.
- Puree walnuts in food processor, along with mustard, orange juice & zest, balsamic vinegar, and seasonings.
- Keep processor running while slowly drizzling walnut oil into mixture. Process until smoother, but still slightly chunky and thick.
