Use on roasted vegetables like beets or sweet potatoes or on
robust bitter greens such as radicchio, endive, or frisée.
MAKES ABOUT 1 ½ CUPS
2 ounces (about ½ cup) walnuts, toasted and roughly
chopped
3 tablespoons sherry vinegar
1 tablespoon water
1 tablespoon Dijon mustard
1 tablespoon honey
1 small shallot, minced or grated on a Microplane (about
1 tablespoon)
½ cup extra-virgin olive oil
¼ cup canola oil