Ingredients
3 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
3/4 cup plus 2 tablespoons walnut oil
Coarse salt and freshly ground pepper
Preparation
In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.
