We had dinner at Spago’s Restaurant in L.A October, all during dinner we were humming and tasting each others dinners.
the walnut oil is expensive but so worth it.
From Wolfgang Pucks’ world famous Spago Restaurant, here’s his recipe for his special house salad dressing.
Â· 3 tablespoons balsamic vinegar
Â· 1 tablespoon sherry wine (or red wine) vinegar
Â· 1 tablespoon Dijon mustard
Â· 1 small shallot, minced
Â· 1/2 teaspoon minced fresh thyme leaves
Â· 1/2 cup extra virgin olive oil
Â· 1/3 cup walnut oil
Â· 1/4 teaspoon Kosher salt
Â· 1/8 teaspoon freshly ground white pepper
In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season to taste with salt and pepper.
Refrigerate in a covered container. It will keep for three weeks to four weeks. When ready to use, whisk again.