Winter Salad with Walnut Milk Vinaigrette

NYC chef George Mendes of Aldea and Lupulo restaurants likes using nut milks to flavor all sorts of things, including this creamy and rich-tasting vinaigrette. 

INGREDIENTS

• 1/2 cup walnut halves
• 1/2 cup water
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon walnut oil
• Kosher salt
• Pepper
• 1 small head of red leaf lettuce, torn into bite-size pieces
• One 8-ounce head of escarole, white and light green leaves only, torn into bite-size pieces
• Thinly sliced candy-striped beets, for serving

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 to 10 minutes, until fragrant. Let cool.
2. In a blender, puree the cooled walnuts with the water until smooth. Add the vinegar and pulse to combine. Using a fine-mesh sieve set over a small bowl, strain the walnuts, pressing on the solids; discard the solids. Whisk in the olive and walnut oils and season the dressing with salt and pepper.
3. In a serving bowl, combine the lettuce, escarole and beets. Add the vinaigrette and toss well; serve.

MAKE AHEAD

The dressing can be refrigerated overnight.

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