Raspberry Walnut Vinaigrette

This vinaigrette tastes like it came off a bistro menu, but it whisks together in about five minutes from a handful of pantry and fridge staples.

The pairing is the magic: fruity, slightly sweet raspberry vinegar against rich, nutty walnut oil. Together they’re far more interesting than a basic oil-and-vinegar, with honey mustard adding a gentle sweetness and tang that ties them together.

The technique is what makes it cling. Whisk the mustard, salt, and vinegar first, then drizzle the oils in slowly in a thin stream while whisking hard. That gradual addition emulsifies the dressing into something thick and creamy that coats every leaf instead of pooling at the bottom of the bowl.

Fresh tarragon adds a delicate anise note that loves both walnut and berry. It’s gorgeous over baby spinach, mixed greens, or an autumn salad with pears, walnuts, and blue cheese.

Pro Tips

• Add the oils slowly in a thin stream while whisking constantly so the dressing emulsifies and thickens.
• Use a good walnut oil; its nutty flavor is the backbone here, so quality shows.
• Use fresh tarragon if you can, since dried doesn’t carry the same delicate flavor.
• Whisk or shake again before serving, as it can separate while it sits.

Variations

• Swap the raspberry vinegar for sherry or red wine vinegar.
• Use half walnut, half hazelnut oil, or all olive oil for a milder dressing.
• Add a minced shallot for more bite, or extra honey for a sweeter vinaigrette.