Walnut Vinaigrette

walnut vinaigrette - trust in kim

When I was in France last summer I picked up a tube of walnut Dijon mustard. It isn’t something that is easy to find at home; in fact, I’ve never seen it, even in specialty stores, in Vancouver. Soon I will devise a recipe for it, so we won’t have to search for it anymore.

Here I’ve also used a walnut oil, just to bring out the nutty flavour. I love a combination of garlic and walnut, so I put in a clove of garlic. It needs to sit for a while, so you’ll need to make this a few hours in advance or the day before if you want to get that garlicky flavour in there.

What you need:

  • 1 tablespoon walnut Dijon mustard
  • 1/4 teaspoon sugar
  • 3 tablespoons white balsamic vinegar (or white wine vinegar)
  • 1/4 cup walnut oil
  • salt and pepper to taste
  • 1 clove garlic

What you do:

  1. In a bowl or jar combine the mustard, sugar, and a little salt and pepper.
  2. Add a little bit of the vinegar to mix into the mustard, then add the rest, beating with a fork until combined.
  3. Add the walnut oil slowly, whisking in with the fork.
  4. Add more salt and pepper to taste.
  5. Peel the skin off the garlic clove, cut it in half and place it in the dressing. Let it sit for a few hours to allow the garlic flavour to be released. You can leave the garlic clove in the dressing for a week or two, or as long as it takes you to use it up.

Spinach Salad with Glory Bowl Dressing

spinach salad with glory bowl dressing - trust in kim

This is my favourite salad dressing.  It is a really simple salad, but so good, and makes me wonder why anyone would buy a salad dressing.  This dressing is so perfect on spinach, and it makes a great side to almost anything.

What you need for the dressing:

1/4 cup nutritional yeast

3 tablespoons tamari or soy sauce

3 tablespoons apple cider vinegar

3 tablespoons water

1 tablespoon tahini

1 clove garlic, crushed

1/3 cup vegetable oil (the recipe calls for 1/2 cup canola)

What you need for the salad:

spinach

mushrooms, thinly sliced

What you do:

  1. Combine all the dressing ingredients in a blender, or use a stick blender to combine.
  2. Dress your salad with a few tablespoonfuls of dressing. The remainder of the dressing can be refrigerated for a few weeks.