![Winter Salad with Walnut Milk Vinaigrette](https://cdn.statically.io/img/www.foodandwine.com/thmb/43eHim_-vibx_ZwpEekMo6X4JEM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/winter-salad-walnut-milk-vinaigrette-xl-recipe0217_0-7844d19f2a404878b8e63c88a50fe04d.jpg)
Ingredients
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1/2 cup walnut halves
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1/2 cup water
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1 1/2 tablespoons sherry vinegar
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1 tablespoon extra-virgin olive oil
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1 teaspoon walnut oil
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Kosher salt
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Pepper
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1 small head of red leaf lettuce, torn into bite-size pieces
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One 8-ounce head of escarole, white and light green leaves only, torn into bite-size pieces
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Thinly sliced candy-striped beets, for serving
Directions
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Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 to 10 minutes, until fragrant. Let cool.
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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.
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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.