Creamy Walnut/Sherry Dressing
  • 1 tsp Shallot
  • 1/2 tsp Dijon
  • 1/4 tsp Salt
  • freshly ground black pepper
  • 1T Maple Syrup
  • 1/4C Sherry Vinegar
  • 1/4C Walnut oil
  • 1/4C Buttermilk
  • 1 T Toasted walnuts- finely chopped
  1. Combine all ingredients except the toasted walnuts in a blender. Blend and stir in walnuts. Serve! (the best is with the salad below)
Nothing pairs better with bitter greens such as endive, radicchio or peppery arugula than walnuts and sherry vinegar. Combine greens such as this and top with blue cheese, spiced pear, a bit of finely chopped fresh thyme or rosemary for a finger licking good salad. This salad goes really well with lamb and a good Zinfandel wine!