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Ingredientes
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. sherry-wine vinegar
- 1 Tbsp. Dijon mustard
- 1/2 Tbsp. chopped fresh thyme
- 1 sm shallot, chopped
- 1/2 c. extra-virgin extra virgin olive oil
- 1/3 c. walnut oil
- 1/4 tsp kosher salt
- 1/8 tsp freshly grnd white pepper
Direcciones
- In medium bowl, whisk together balsamic and sherry-wine vinegars, mustard, thyme and chopped shallot. Slowly whisk in olive and walnut oils. When emulsified, season with salt and pepper. Chill in covered container. When ready to use, whisk again. Dressing will keep three to four weeks.
- Makes 1cup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 246g | |
| Calories 1651 | |
| Calories from Fat 1602 | 97% |
| Total Fat 181.29g | 227% |
| Saturated Fat 21.57g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 765mg | 32% |
| Potassium 84mg | 2% |
| Total Carbs 9.34g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.31g | 5% |
| Protein 0.96g | 2% |
