Kimberley Hasselbrink
This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.
Recipe information
Yield
Makes about 1 cup
Ingredients
½
cup olive oil
½
cup walnut oil
¼
cup white or red wine vinegar
¼
cup whole grain mustard
2
teaspoon agave syrup (nectar)
½
tsp fine sea salt, plus more
½
teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Whisk all ingredients in a small bowl or shake, covered, in a jar.
Step 2
Do Ahead: Dressing can be made 1 week ahead. Cover and chill.