• 1/4 cup  Sherry Wine Vinegar 
• 1/4 cup  Olive Oil 
• 1/2 cup  Walnut Oil 
• 2 tbsp.  Roland dijon mustard 
• 1 tbsp.  sugar 
•  Sea Salt, Fine 

1. In a medium non-reactive bowl, combine Sherry Wine Vinegar and Dijon Mustard,
whisk to blend well.
2. While whisking, slowly drizzle in the Walnut Oil and Olive Oil until all is added.
3. Add sugar and adjust seasoning with Sea Salt and Fresh Ground Pepper.
Note:
If you prefer your dressing a little more acidic (tart), reduce the amount of Oil.
The combination of Walnut Oil and Olive Oil makes the dressing a little lighter than
using all Walnut Oil.
This dressing is great on a Spinach Salad with Sugared Walnuts and Crumbled Blue
Cheese.