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SPAGO HOUSE DRESSING
I usually make a simple oil and vinegar dressing for salads, but when I want a dressing that makes a statement I turn to this one, attributed to California Chef Wolfgang Puck's Spago restaurant.
The big difference is the use of walnut oil along with olive oil in the dressing. It is particularly good on a salad that includes walnuts and blue cheese. The dressing can be made using all balsamic or sherry wine vinegar rather than both.
The recipe makes a cup, but any extra can be refrigerated for a day or two.
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.
Use on any green salad.
