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Molasses Vinaigrette and Black Pepper Walnuts

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Ingredients

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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

  1. To make the vinaigrette, combine all vinaigrette ingredients in a mason jar and shake until well combined.
  2. Toast the nuts in a 350°F oven until golden, about 10 minutes. Heat the remaining ingredients in a frying pan over medium heat.
  3. Add the walnuts and cook over medium-low heat, stirring constantly until the nuts are crispy and glazed, about 2 minutes.

Find it online: https://www.crosbys.com/salad-with-molasses-vinaigrette-and-black-pepper-walnuts/