Go Back
+ servings

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



  • 3 tbsp vinegar, balsamic
  • 1 tbsp water
  • 1 tbsp honey
  • 1 tbsp shallot, small minced
  • 1 tbsp chopped herbs (parsley, tarragon, or basil work well)
  • 1/2 cup oil, canola
  • 1/4 cup olive oil, extra virgin
  • 1/2 teaspoon salt, kosher
  • 1/4 teaspoon pepper freshly ground black

Toasted Almonds

  • 1/3 cup almonds, toasted chopped into rough 1/8th-inch pieces


Make the Vinaigrette

  • Peel, core, and mince the shallot. Reserve
  • Combine the oils into a container that is easy to pour, like a measuring cup. Reserve.
  • Using a medium mixing bowl and add the reserved shallots, balsamic vinegar, water, honey, finely chopped herbs (parsley, tarragon, basil). With a whisk (or food processor), slowly incorporate the oils. Once all the oil is mixed, check the seasoning and adjust the salt and freshly ground black pepper. Reserve

To toast your roughly chopped almonds:

  • 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 them into the vinaigrette to cool and incorporate them into the dressing. The dressing can be stored refrigerated until the time just before serving.