Karen's Hazelnut Vinaigrette - it's a little creamy!
A deliciously nutty vinaigrette that's a little creamy with tahini. The perfect consistency for salads, grains, vegetables and more!
Servings: 12 tablespoon portions; makes 3/4 cup
Equipment
- 1 small bowl and wire whisk
Ingredients
- 3 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon shallots peeled and minced
- 1 1/4 teaspoon garlic peeled and minced, or finely grated
- 1 teaspoon Italian seasonings
- 1 tablespoon tahini well stirred
- 1 teaspoon honey (optional but I like)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 5 tablespoons Roasted Hazelnut Oil I use La Tourangelle brand
- 4 tablespoons neutral oil I use expeller pressed sunflower or safflower oil
Instructions
- In a medium sized bowl add the first 5 ingredients sherry vinegar through Italian seasonings. Mix with a whisk, set aside 10 minutes to macerate and blend the flavors.
- Whisk in the tahini, salt & pepper. Measure with oils in a small measuring cup.Drizzle slowly into the bowl while whisking, until emulsified.
- Store in a clean glass cruet or glass container and refrigerate
Notes
Serve with my: Winter Salad with Halloumi Croutons and Hazelnut Vinaigrette.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Calories: 101kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Sodium: 98mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg