Ingredients
1/2 cup red wine vinegar, highest quality
4 tablespoons scallion, chopped
1/2 teaspoon fresh garlic, minced
1 teaspoon Dijon mustard
3 tablespoons honey
1 tablespoon Chinese molasses
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 tablespoons fresh lemon juice
3 tablespoons Black Walnut Infused Port Wine –see recipe
2 1/2 cups Black Walnut Oil – see recipe
4 teaspoons fresh thyme, minced
1/4 cup black walnuts, finely ground
Directions
Place first 10 ingredients into a food processor. Slowly add the Black Walnut Oil. Stir in black walnuts and thyme. Refrigerate at least 4 hours for flavors to marry and bloom, then adjust seasoning if necessary. Serve at room temperature.
This vinaigrette is excellent on your favorite salads.