This rich vinaigrette has a tempting nutty aroma. Walnut oil tends to become rancid very quickly, so buy the smallest container you can and store the unused portion in the refrigerator.
- ¼ teaspoon kosher salt, plus extra, if needed
- 2 tablespoons champagne vinegar, plus extra, if needed
- 6 tablespoons walnut oil
- ½ teaspoon finely chopped thyme leaves
- Freshly ground black pepper
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In a medium bowl, whisk the salt with the vinegar until dissolved. Slowly whisk in the oil until emulsified. Whisk in the thyme. Taste, and season with pepper and a little more salt, if needed. Add more vinegar, if needed.
For hazelnut vinaigrette, substitute hazelnut oil for walnut oil.
Nutritional information is based on 8 servings.