I first made this variation of a simple vinaigrette when I had a vegan coming for dinner. The strong nutty flavor of the walnut oil added depth to the salad and made the side stand out on the plate. I have made it many times since. It goes well with all types of leafy greens from arugula to radicchio.

Ready

• Walnut oil (I like La Nogalera Walnut Oil)
• A good Balsamic Vinegar
• Salt
• Ground Peppercorns *(see what you should know)

Set

• Small bowl
• Small whisk

Go

1. Add walnut oil to the bowl
2. Add roughly ⅓ as much balsamic to the bowl.
3. Throw in a pinch of salt and a pinch of pepper.
4. Whisk well.
5. Taste.
6. Adjust.

What you should know

• There are many wonderful peppercorns to choose from and having a few varieties on hand allows for some improvisation to suit mood and taste. In Los Angeles I go to Le Sanctuaire where they have many to choose from. I hear Fox’s Spices in London has an excellent selection as well.