Walnut and Dion Vinaigrette

Walnut and Dion Vinaigrette

  • Prep: 5 min
  • Cook Time:
  • Total: 5 min
  • Serving: Makes 1/2 Cup

Walnut oil has a short shelf life, so once it is opened it must be used in about 8-10 months. Purchase it in small bottles so it does not go rancid. 


  • 1/2 cup fresh walnut oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • pinch of sugar
  • 1/2 teaspoon salt
  • ground black pepper


  1. Place the walnut oil, vinegar, mustard, sugar, salt and about 4 generous grinds of black pepper into a glass jar. Tightly seal the jar and then shake the mixture until thoroughly combined. Use immediately or store in the refrigerator for 1 week.


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