Walnut Vinaigrette

Name: Walnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: 6 Tbsp Walnut Oil (90 ml) Walnut Oil; 1 tsp Grain Mustard (5 ml) Grain Mustard; about ½ bunch (10 g) Chives; about 1 shallot (30 g) Shallot; 3 Tbsp apple cider vinegar (45 ml) Cider Vinegar; 1 Tbsp Apple Juice (15 ml) Apple Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SALADS & ROASTED VEGETABLES

In the published recipe, this is the dressing for healthy vinaigrettes trio.

Cheikh's dressing for salads & roasted vegetables.

On the jar

WALNUT

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 1.7× recipe

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Ratio

WALNUT OIL 90 mlCIDER VINEGAR 45 mlAPPLE JUICE 15 ml

Ingredients

Walnut Oil6 Tbsp Walnut Oil (90 ml)
Grain Mustard1 tsp Grain Mustard (5 ml)
Chivesabout ½ bunch (10 g)
Shallotabout 1 shallot (30 g)
Cider Vinegar3 Tbsp apple cider vinegar (45 ml)
Apple Juice1 Tbsp Apple Juice (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): WALNUT OIL, CIDER VINEGAR, APPLE JUICE.
Add by count: ¾ BUNCH CHIVES, 1½ SHALLOTS.
Season to finish: SALT (to taste), PEPPER (to taste), GRAIN MUSTARD (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 6 stars · 1 national award

Walnut VinaigretteCHAMPION CHEFOn the jar: WALNUT
Provençal VinaigretteCHAMPION CHEFOn the jar: PROVENCAL
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG

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Provenance

Mohamed Cheikh. French / contemporary. Cited awards include: Top Chef France winner S12 (2021).

Adapted from a Mohamed Cheikh recipe (Mohamed Cheikh / Allo Docteurs (re-eligible under §1 v2 2026-07-18)).

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 1.7× 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 Mohamed Cheikh / Allo Docteurs (re-eligible under §1 v2 2026-07-18) (published as “Walnut 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.

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