Wolfgang Puck’s Spago House Dressing
- 3 tablespoons balsamic vinegar
- 1 tablespoon sherry wine vinegar (or red wine vinegar)
- 1 tablespoon Dijon mustard
- 1 small shallot, minced
- 1/2 teaspoon fresh thyme leaves, minced
- 1/2 cup extra virgin olive oil
- 1/3 cup walnut oil*
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground white pepper
In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme.
Slowly whisk in the oils and when emulsified, season to taste with salt and pepper. Refrigerate in a covered container. It will keep for three weeks to four weeks. When ready to use, whisk again.
*Recipe Note: My husband has a dislike of walnuts so I did not use the walnut oil but rather used all olive oil.
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This is definately a must-try for me! Had to pin it for sure.
Funny thing, I've been eating salads like they're going out of style, all winter long.
Very nice vinaigrette!
What a perfect salad! Mustard-based dressings are my favorites, and I like just about anything on arugula.
This is something I must try!
I eat salad every day (can't go without it), and I like to change the dressing every now and then.
Your dressing sounds like the kind I would LOVE
I've hit the 'print' button. This sounds delicious!
Happier Than a Pig in Mud says
Sounds very tasty! I love your pic:@)
That sounds good to me, Lorraine. You do BEAUTIFUL pictures! xo Diana
Tammy@T's Daily Treasures says
Sounds yummy! I love walnuts and eat them each and every day. Have a great weekend. Tammy
Barbara F. says
This sounds delicious, Lorraine. I will give it a try, using all olive oil as well. xo
Thank you for sharing this, I'm always on the look out for tasty dressings.