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Lemon-Walnut Vinaigrette

Yield: Yields a generous 1/3 cup.


  • 2 Tbs. walnut oil
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. cider vinegar
  • 1 tsp. finely chopped lemon zest 
  • 2-1/2 tsp. fresh lemon juice
  • 1 Tbs. finely chopped toasted walnuts
  • 1 tsp. fresh thyme leaves 
  • 1/4 tsp. dry mustard
  • 1/2 tsp. kosher salt
  • About 6 grinds black pepper


  • Measure all the ingredients into a small glass jar with a tight-fitting lid. Screw on the lid and shake the contents vigorously. The vinaigrette keeps in the refrigerator for a week. Bring to room temperature and shake vigorously again before using.


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