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Smoked Paprika Vinaigrette

¼ cup grapeseed oil
¼ cup The Spice Hunter Freeze Dried Shallots
3 The Spice Hunter Mediterranean Bay leaves
1 Tbsp. minced garlic
2 Tbsp. The Spice Hunter Smoked Paprika
¼ cup sherry vinegar
¼ cup extra virgin olive oil
1 Tbsp. chopped walnuts
1 Tbsp. walnut oil
salt and pepper to taste

In a sauté pan over medium-high heat, heat the grapeseed oil. Add the shallots and bay leaves and sauté for 1 minute. Add the garlic to the pan and sauté for 30 seconds. Add the smoked paprika and sauté another 30 seconds. Add the salt and pepper and remove from heat. Add the vinegar, olive oil, walnuts, and walnut oil. Let cool to room temperature before using. Refrigerate any left over dressing.