1 teaspoon walnut oil (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Combine the walnuts, vinegar, water, mustard, honey, and
shallots in a medium bowl and whisk together. To keep it
from moving, set the bowl on top of a heavy medium
saucepan lined with a dish towel. Whisking constantly,
slowly drizzle in the olive and canola oil; the dressing
should emulsify and thicken significantly. Whisk in the
walnut oil, if using. Season with the salt and pepper. The
dressing will keep in a sealed container in the fridge for up
to 2 weeks: shake vigorously before using.