Tangy and hearty, yet delicate enough to dress anything, this vinaigrette is a great back-pocket dressing the next time you're looking for an extra kick of flavor.
Pumpkin Seed Vinaigrette
Chef Nick Mehmke
8-10
15 minutes
American
Dressing
When you've had enough of heavy bakes, turn to this pumpkin seed vinaigrette to lighten things up. It uses malt vinegar as its base. Made with fermented barley, it adds a nutty, slightly sweet note; equally ideal for roasted vegetables or delicate greens.
Ingredients
½ cup malt vinegar
2 tbsp roasted garlic
- 1 diced shallot
1 tbsp fresh thyme
2 ½ tbsp honey
3 tbsp Dijon
¾ cups pumpkin seed oil
2 cups olive oil
Salt and pepper to taste
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Balloon Whisk
Hand Blender
Directions
- In a small bowl, whisk together the malt vinegar, roasted garlic, shallot, thyme, honey, and Dijon mustard until well combined.
- Slowly drizzle in the pumpkin seed oil and olive oil while whisking continuously to create a smooth, emulsified dressing.
- Season with salt and pepper to taste.
Taste and adjust acidity or sweetness as needed. Serve immediately, or refrigerate in an airtight container for up to one week.