- Prep time
- 10 minutes PT10M
- Cook time
- 5–7 minutes PT7M
- 4 servings
Earthy, robust La Tourangelle Walnut Oil gives this dressing its warm notes, and it plays well on a salad of watercress, radicchio, apples, candied walnuts and blue cheese.
- ½ cup Champagne vinegar
- ⅓ cup shallots, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 ounces La Tourangelle Walnut Oil
- 2 tablespoons chives, chopped
- Salt and pepper, to taste
Place the vinegar and shallots in a small sauce pot. Reduce by half over medium heat. When reduced, transfer vinegar and shallot mixture to a work bowl. Cool to room temperature.
Whisk the Dijon and honey into the vinegar mixture, and then add the walnut oil to emulsify. Stir in the chopped chives. Season with salt and pepper.
Dressing can be stored in an airtight container in the refrigerator for up to 7 days.