Triple Walnut Vinaigrette
Place ¼ cup chopped walnuts and ½ cup vegetable oil in a saucepan over low heat. Simmer until walnuts are toasted. Strain walnuts from oil and set both aside to cool. Combine 3 tablespoons sherry vinegar, 5 dashes black walnut bitters, and 1 tablespoon each hot water, Dijon mustard, honey, and minced shallot. Drizzle walnut oil into bowl while whisking to emulsify. Stir in toasted walnuts. Season with salt and pepper.
No. 14 / Fall 2020