Molasses Vinaigrette and Black Pepper Walnuts
Molasses Vinaigrette and Black Pepper Walnuts
Ingredients
Scale
Molasses Vinaigrette:
- 1 Tbsp Dijon mustard
- 5 Tbsp sherry vinegar
- 1 tsp lemon juice
- 1 Tbsp shallots, diced
- 1 tsp garlic
- ¾ cup olive oil
- 1 Tbsp fresh tarragon, chopped
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh chives, chopped
- 2 Tbsp Crosby’s Fancy Molasses
- pinch salt and pepper
Yields 1/2 cup
Black Pepper Walnuts:
- 1 cup walnuts toasted
- 1 tsp olive oil
- 2 tsp fancy molasses
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp cumin
- ¼ tsp pepper
- 2 tsp water
Yields: 1 cup
Instructions
- To make the vinaigrette, combine all vinaigrette ingredients in a mason jar and shake until well combined.
- Toast the nuts in a 350°F oven until golden, about 10 minutes. Heat the remaining ingredients in a frying pan over medium heat.
- Add the walnuts and cook over medium-low heat, stirring constantly until the nuts are crispy and glazed, about 2 minutes.
