Reinventing salads with fruits, nuts, and different greens has become really popular, but a lot of people are still unsure of what to do when it comes to the dressing. Home-made dressings are so easy to make and give you a lot of freedom to play with ingredients to suit your own tastes for a tangier or creamier dressing. Using my salad dressing mixer you can create a larger batch to store in the fridge for the entire week or before a special meal that will really wow your guests. Champagne vinegar adds a delicious hint of sweetness to this recipe that balances well with the sharpness of mustard, and the depth of walnut oil. If you don’t have fresh herbs on hand, dried will do, but remember fresher=more flavor in your dressing!
5 Tablespoons Walnut oil
3 Tablespoons Grapeseed oil
3 Tablespoons Champagne vinegar
2 teaspoons honey
2 teaspoons minced shallots
1 teaspoon fresh thyme
1 tablespoon Dijon mustard
½ teaspoon salt
1/3 teaspoon pepper
Mix all the ingredients well in the Robert Irvine salad dressing maker
If you’re on a time crunch to make your salad you can always throw your vegetables like onions, carrots, radishes and cucumbers through a mandolin slicer that will cut your work time in half. To avoid the salad greens getting too damp, pour the dressing on right before serving or display the vinaigrette on the table to let guests arrange it themselves.
What salad would you serve this dressing with?