Aged Sherry Walnut Vinaigrette Recipes

DUCK WITH WALNUT SHERRY VINAIGRETTE

Steps:

• Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 375°F.
• Pat duck dry and trim off any excess fat. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place duck, skin sides down, in roasting pan and roast until thermometer inserted diagonally into center registers 135°F, 25 to 30 minutes for medium-rare.
• Preheat broiler. Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes. (Internal temperature will rise to at least 145°F.)
• While duck stands, pour off all but 2 teaspoons fat from pan, then add shallots and sauté over moderately high heat, stirring, until golden brown, about 2 minutes. Add sugar and cook, stirring, until sugar is dissolved. Add vinegar, along with remaining 1/4 teaspoon each of salt and pepper, and cook, stirring and scraping up brown bits, 30 seconds. Transfer to a bowl, then whisk in oil until combined. Stir in walnuts.
• Thinly slice duck and serve with vinaigrette drizzled around plates.

AUTUMN SALAD WITH AGED SHERRY VINAIGRETTE

Steps:

• Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

SHERRY-WALNUT OIL VINAIGRETTE

Steps:

• Combine the vinegar, mustard, and salt. Whisk in the oil.

ROASTED BABY BEET AND BABY CARROT SALAD WITH A SHERRY WALNUT VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature.
• In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified.
• Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired.

AGED SHERRY VINAIGRETTE

Steps:

• In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

AGED SHERRY-WALNUT VINAIGRETTE

Steps:

• Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
• *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

PEAR AND WALNUT SALAD WITH SHERRY VINAIGRETTE

Steps:

• In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
• Add all your salad ingredients to the bowl and toss until evenly coated.
• Enjoy!

SEASONAL COUNTRY SALAD WITH SPICED WALNUTS

Steps:

• Make the spiced walnuts:
• Preheat oven to 350°F. In a medium bowl, stir together the sugar, spices, and salt. Toast the walnuts lightly on a sheet pan in the oven, for about 4-5 minutes. While the nuts are toasting, heat the spiced sugar in a 10-inch skillet over medium heat. When the sugar just begins to melt around the edges, toss in the warm nuts, straight from the oven. Shake the pan vigorously over the burner until all the nuts are coated in sugar - it will cling in somewhat uneven patches, but that is the effect I like. Pour the nuts onto a plate or baking sheet to cool - don't be tempted to try one until they have really cooled down, since sugar at this temperature will give you a burned tongue to remember!
• Make your salad:
• Toss the salad greens with the spiced walnuts and the vinaigrette and top with a generous slice of ham and 1 ounce of cheese per person, according to the seasons (see Weighing Your Options).
• Weighing your options:
• Spring: Grilled Asparagus with Serrano Ham and Maytag Blue Cheese (to grill asparagus, blanch the asparagus to halfway tender, brush with a little olive oil, season with salt and pepper, and grill until lightly brown)
• Summer: Fresh Black Mission Figs with Smithfield Ham and Aged Goat Cheese
• Fall: Lightly Roasted Seckel Pears with Pecorino Romano and Prosciutto
• Winter: Blood Oranges and Fennel with Feta and Prosciutto

WALNUT VINAIGRETTE

Steps:

• Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.