Toasted Almond Vinaigrette

Course Vinaigrette
Cuisine Nuevo Southern
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1 cup
Author David of Sunset & Sewanee


  • 1/3 cup toasted almonds chopped into rough 1/8th-inch pieces
  • 3 tbsp balsamic vinegar
  • 1 tbsp water
  • 1 tbsp honey
  • 1 small shallot finely minced (about 1 tbsp)
  • 1 tbsp chopped herbs parsley, tarragon, or basil work well
  • 1/2 cup canola oil
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Reserve the almonds for toasting and make the vinaigrette first.
  2. Add all the ingredients into a mixing bowl and whisk to incorporate.
  3. To toast your roughly chopped almonds:
  4. In a dry skillet over medium high heat, lift and shake the almonds around the pan to evenly toast each side of the almonds. It takes only a few minutes to get the almonds nice and brown, so stick with it to be sure they don't burn. Once the almonds look toasted, pour off into the vinaigrette to cool and incorporate into the dressing. The dressing can be stored until the time just before serving.