Nutty Vinaigrette

Name: Nutty Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: French Classic
Ingredients: 1 tsp Dijon mustard (5 ml) Dijon Mustard; 2 Tbsp sherry vinegar (30 ml) Sherry Vinegar; 3 Tbsp extra-virgin olive oil (45 ml) Olive Oil; 2 Tbsp walnut oil (30 ml) Walnut Oil; 1 Tbsp hazelnut oil (15 ml) Hazelnut Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published David Kinch recipe. Not affiliated with, sponsored by, or endorsed by David Kinch.

DRESSING · BABY GREENS & EDIBLE FLOWERS

In the published recipe, this is the dressing for green salad.

Kinch's nutty vinaigrette.

On the jar

NUTTY

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 2.05× recipe

Add to a jar

Ratio

OLIVE OIL 45 mlSHERRY VINEGAR 30 mlWALNUT OIL 30 mlHAZELNUT OIL 15 mlDIJON 5 ml

Ingredients

Dijon Mustard1 tsp Dijon mustard (5 ml)
Sherry Vinegar2 Tbsp sherry vinegar (30 ml)
Olive Oil3 Tbsp extra-virgin olive oil (45 ml)
Walnut Oil2 Tbsp walnut oil (30 ml)
Hazelnut Oil1 Tbsp hazelnut oil (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, WALNUT OIL, HAZELNUT OIL, DIJON.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

Get Nutty Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 10 stars · 2 national awards

Nutty Vinaigrette★★★ KITCHENOn the jar: NUTTY
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

David Kinch works in California modernist / farm-driven at Manresa; credentials include Michelin 3* (Manresa, Los Gatos; historical).

Adapted from a David Kinch recipe (David Kinch / Food & Wine).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from David Kinch / Food & Wine (published as “Nutty Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Add to a jar