Description
This basic yet awesomely delicious and interesting walnut balsamic vinaigrette is a great salad dressing to have on hand because goes with a wide variety of flavors and salad combinations. It is naturally gluten-free and vegan.
Ingredients
- 1/2 cup roasted walnut oil *ingredient note
- 1/3 cup balsamic vinegar
- 1 tablespoon pure maple syrup, dark or amber
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon chopped fresh thyme, optional
Instructions
- Puree oil, vinegar, maple syrup, Dijon, garlic, salt, pepper and thyme in a food processor, mini-prep, blender or with an immersion blender.
Notes
*Ingredient note: Roasted walnut oil is a rich nutty flavored cooking oil that is high in omega-3 fatty acids. It can be found with the other oils in large supermarkets, health food stores and specialty food stores. It has a richer more nutty flavor than un-roasted walnut oil. It is good for medium-high heat cooking and for finishing. Store it in the refrigerator once it is open. I used La Tourangelle from California If you would like to make this recipe without the walnut oil you can substitute another oil. I’d recommend that you choose a neutral oil such as avocado oil or organic canola oil. If you want to make this with olive oil, try a 50:50 mixture of extra-virgin olive oil and neutral oil.
Whole30: To make this Whole30 compliant omit the maple syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 72
- Sugar: 2 g
- Sodium: 203 mg
- Fat: 7 g
- Saturated Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g