Nutty Vinaigrette

Mark Bittman

1 cup

dressing

vinaigrette

nuts

½	cup	pecans, almonds, hazelnuts, pine nuts, or walnuts
1	small clove	garlic	peeled
¼	cup	sherry, balsamic, or good red wine vinegar	more if you like
		salt	to taste
		black pepper	freshly ground, to taste
¾	cup	extra-virgin olive oil

Toast the nuts in a dry skillet over medium heat, shaking almost constantly, until fragrant. Place them in the container of a blender or small food processor along with the garlic and pulverize.
Put the ground nuts and garlic in a bowl and add the vinegar, salt, and pepper; stir. Add the oil a bit at a time. The mixture will become creamy and quite thick. Taste to make sure the acid balance pleases you and add more vinegar if you like; if the taste is good but the mixture is too thick, add warm water, a teaspoon at a time. This is best made fresh but will keep, refrigerated, for a day or so; bring back to room temperature before using.