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Spago House Dressing
The recipe for Spago dressing makes more than needed for the bean salad. Cover and refrigerate and use it throughout the coming week. The recipe is attributed to California chef Wolfgang Puck. If you don't have walnut oil, just bump up the amount of olive oil, though walnut oil really enhances the flavor. The dressing can be made using all balsamic or sherry wine vinegar, rather than both.
Makes 1 cup
3 tablespoons balsamic vinegar
1 tablespoon sherry wine vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced fresh thyme, optional
1 small shallot, minced, optional
1/2 cup extra-virgin olive oil
1/3 cup walnut oil
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Whisk vinegars, mustard thyme and shallot, then whisk in oils; season with salt and pepper.
