We always prefer homemade salad dressing and Wolfgang Puck's Spago House Dressing is versatile, can be stored easily and most importantly, is delicious. There are some celebrity restaurants that have been overhyped (sorry Emeril) but we've visited Spago several times and it consistently delivers a special meal. The trick we've found to a good homemade dressing is in the quality of the vinegars and oils. Some are exceptional for dressings and drizzling but others should be reserved for cooking. Pasta Works or City Market are great places to sample a wide range from all over the world.
3 tablespoons balsamic vinegar (6% acidity, aged 10 years such as Else, Napa Valley Organic, Lucini)
1 tablespoon sherry wine vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced fresh thyme
1 small shallot minced
1/2 cup extra-virgin olive oil (1st cold pressing)
1/3 cup walnut oil (or part walnut/hazelnut)
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Whisk together vinegars, mustard, thyme and shallot. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. When ready to use, whisk again.
Makes about 1 cup. Dressing will keep 3-4 weeks refrigerated.
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