Walnut Garlic Vinaigrette
Introduction to Walnut Garlic Vinaigrette
Walnuts are a superfood with numerous health benefits and are a versatile ingredient that can be used in a variety of recipes. One such recipe that is sure to tantalize your taste buds is the Walnut Garlic Vinaigrette.
This vinaigrette is the perfect blend of sweet and tangy, with a rich and nutty flavor that will leave you wanting more. Made with walnuts, garlic confit, raisins, dates, lemon zest and juice, and almond milk, this vinaigrette is not only delicious, but it is also healthy.
Garlic confit is a method of slow-cooking garlic in oil, which gives it a sweet, rich flavor. Raisins and dates add a touch of sweetness, while lemon zest and juice provide a tangy, citrusy kick. Almond milk provides a creamy texture, making the vinaigrette smooth and easy to drizzle over your favorite salad greens or roasted vegetables.
This Walnut Garlic Vinaigrette is a great way to add some extra flavor to your meals and is perfect with the Whole Broccoli recipe. Plus, it is incredibly easy to make. Perfect as a dressing for your salad or a sauce for nearly any roasted vegetables, this Walnut Garlic Vinaigrette is sure to become a staple in your kitchen.
So, why not give it a try today and experience the amazing flavor and health benefits of this delicious Walnut Garlic Vinaigrette? Whether you are a health-conscious foodie or simply someone who loves good food, this vinaigrette is sure to impress.
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What You Need…
Walnut Garlic Vinaigrette
Ingredients
Walnut Vinaigrette
- 2 Tbsp garlic confit oil find recipe here
- 1 cup walnut pieces
- 4 dates Medjool, pits removed, diced
- ¼ cup raisins golden
- 1 lemon zested with channel zester
- ¼ cup almond milk
- ¼ cup garlic confit find recipe here
- 1 Tbsp thyme leaves
Instructions
How to make Walnut Garlic Vinaigrette
- Heat a small pot over medium-low heat, and add the extra virgin olive oil. Lightly toast the walnuts for 1-2 minutes stirring the whole time.
- Add the diced Medjool dates, golden raisins, lemon zest, and thyme leaves. Sauté for 1 minute.
- Add the almond milk, and reduce heat to a low simmer for 2 minutes.
- Add the garlic confit and a dash of garlic oil to the vinaigrette.
- Finish the vinaigrette with lemon juice. Adjust the thickness with additional almond milk if needed. The vinaigrette needs to be loose enough to spoon over the plate.
