This is a nice dressing for arugula, tat soi, spinach, romaine, etc.. I can’t think of any nuts that wouldn’t work here. With some cheese added to the salad greens, and bread on the side, you have a meal…
1/2 c nuts, one kind or a combination
1 – 2 cloves garlic, coarsely chopped
2 T or so chopped fresh herb, optional
4 T balsamic vinegar, or sherry vinegar, or raspberry vinegar…
3/4 c extra-virgin olive oil, or other good oil
salt and pepper, to taste
water, if necessary
1. Toast the nuts in a 300°F oven for 8 – 10 minutes, until fragrant. Stir once if you remember. If the nuts start to darken take them out of the oven and immediately transfer to a plate to stop the toasting. Or, put nuts in a dry skillet and cook, stirring, over moderate heat until the nuts are fragrant and beginning to color.
2. Put nuts and garlic in a blender or (small) food processor and whizz until the nuts are ground. Or, put in a plastic bag and crush with a rolling pin or other kitchen utensil.
3. Now, you can add the remaining ingredients to the blender or food processor and whizz until emulsified or you can remove the ground nuts and garlic, put in a bowl and add the remaining ingredients, whisking until emulsified.
4. Taste and add more of any of the ingredients if you think it’s needed. If the vinaigrette seems too thick, add water by the tablespoonful to get a consistency you like.