Yield: 1 quart

½ cup black walnuts, toasted

½ cup shallot, diced

1 Tbsp raw honey

1 Tbsp Dijon mustard

2 cups extra virgin olive oil

1 cup apple cider vinegar

Kosher salt to taste

Freshly ground black pepper to taste

To toast the walnuts, place a dry skillet (no oil) over medium heat. Add the walnuts in a single, even layer. Let them toast for approximately 6 minutes, stirring frequently until they appear toasted and have a toasted aroma. Immediately transfer to a plate to prevent burning.

To make the dressing, add everything but the shallots to a food processor and pulse a few times to incorporate the walnuts. Stir in the diced shallot and refrigerate overnight to allow the shallots to pickle. In the morning, the vinaigrette is ready to drizzle over summer vegetables.

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Recipe courtesy of Chef Devon Quinn.

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