Raspberry Walnut Vinaigrette

I love this slightly sweet raspberry walnut dressing on a spring salad since it allows the flavor of the greens to shine through.

Ingredients

1/4 cup extra virgin olive oil
1/4 cup walnut oil* (or use all olive oil)
A scant 2 tablespoons of honey
1/4 cup raspberry balsamic vinegar (the type I used was labeled “raspberry-infused white balsamic vinegar”), regular balsamic vinegar, or any other fruit infused vinegar
A bit of salt and pepper
*You can just use a 1/4 cup of olive oil and skip the walnut oil if you must, but the walnut oil has a rich, nutty flavor that boosts the flavor, and one bottle of it will go a long way.

Instructions

Add the honey and vinegar to a quart mason jar and seal tightly, then shake vigorously until well mixed.
Add the a shake of salt and pepper, then both oils, and shake again. Set aside.

Notes

This dressing really works well with any kind of balsamic vinegar. I recently made it using a very good-quality cherry Balsamic vinegar from Door County, Wisconsin, and like that best of all.