Black Walnut Vinaigrette

By Michael Petres, Brasserie by Niche

Yield | Approx. 1 quart |

  • ¾ cup champagne vinegar
  • ¼ cup lemon juice
  • 2 Tbsp Dijon mustard
  • 2 tsp honey
  • 1 cup extra-virgin olive oil
  • ½ cup water
  • 2 cups black walnut oil

| Preparation | Set blender on medium speed. Pour in ingredients slowly, adding the walnut oil last. Use a little water as needed to keep mixture from getting too thick.

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