- ¼ teaspoon kosher salt, plus extra, if needed
- 2 tablespoons champagne vinegar, plus extra, if needed
- 6 tablespoons walnut oil
- ½ teaspoon finely chopped thyme leaves
- Freshly ground black pepper
- Warm Duck Salad with Cranberries and Walnuts
- Warm Scallop Salad with Parsnips
- In a medium bowl, whisk the salt with the vinegar until dissolved. Slowly whisk in the oil until emulsified. Whisk in the thyme. Taste, and season with pepper and a little more salt, if needed. Add more vinegar, if needed.
- Variation:
- For hazelnut vinaigrette, substitute hazelnut oil for walnut oil.