This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Cinnamon Pear & Walnut Vinaigrette
Ingredients
⅓ cup Seasons Roasted Walnut Oil
½ cup Seasons Cinnamon Pear Balsamic
1/2 small shallot, diced
1/2 tsp Seasons Himalayan Pink Super Fine Premium Salt
¼ tsp Seasons Pepe e Aglio
Directions
Combine all ingredients except for the oil into a bowl or blender. Blend on low, adding the Roasted Walnut Oil in a steady stream until combined. Store in an airtight container for up to 1 week. If separation occurs, blend or shake vigorously.