Ingredients

• 1/2 cup red wine vinegar, highest quality
• 4 tablespoons scallion, chopped
• 1/2 teaspoon fresh garlic, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons honey
• 1 tablespoon Chinese molasses
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons fresh lemon juice
• 3 tablespoons Black Walnut Infused Port Wine –see recipe
• 2 1/2 cups Black Walnut Oil – see recipe
• 4 teaspoons fresh thyme, minced
• 1/4 cup black walnuts, finely ground
• Directions
• Place first 10 ingredients into a food processor. Slowly add the Black Walnut Oil. Stir in black walnuts and thyme. Refrigerate at least 4 hours for flavors to marry and bloom, then adjust seasoning if necessary. Serve at room temperature.
• This vinaigrette is excellent on your favorite salads.