½ cup good-quality roasted walnut oil
¼ cup extra virgin olive oil
1 tablespoon fresh orange juice or blood orange juice
1 teaspoon finely grated orange zest
5 tablespoons sherry or wine vinegar
2 teaspoons dijon mustard
1 tablespoon finely minced shallots**
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground pepper, or more to taste
**You can use the purple torpedo onions from your box in place of the minced shallots.
Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Let the dressing sit at room temperature for 1 hour to allow the flavors to develop before serving. The vinaigrette can be refrigerated for up to 1 month. Return to room temperature before serving.