1/2 cup of walnut oil or olive oil
1/4 cup of balsamic vinegar
salt and pepper to taste.
I made this dressing beforehand in a jar and allowed it to sit in the fridge so the flavors could mingle. Shake well before pouring onto the salad.
Though this salad dressing calls for walnut oil, I opted for olive oil. Light olive oil tends to have less of a pronounced flavor, allowing the balsamic vinegar to come into its own, and it's cheaper!