Ingredients

　　1/2 cup walnuts, toasted (see Note, page 54) and finely chopped

　　2 shallots, minced

　　1 teaspoon Dijon mustard

　　3 tablespoons aged sherry vinegar

　　1 tablespoon balsamic vinegar

　　1/4 cup extra-virgin olive oil

　　1/4 cup walnut oil

　　Kosher salt and freshly ground black pepper

　　Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.

　　Michael's Genuine Food