Walnut oil adds a distinctive flavor to this simple vinaigrette, but you can substitute your favorite olive oil, if desired.
Yield: 1/2 cup
Active Time: 10
Total Time: 10
- 1 medium shallot, finely diced
- 1 tablespoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 cup walnut oil
Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 2 days.
0 Carbohydrate Serving
Exchanges: 1 1/2 fat