Sherry Vinaigrette
History: This is an update to Sherry Vinaigrette (2002-01-30).
This dressing is delicious on any green salad—especially one topped with any or all of the following: toasted nuts, fruits, roasted vegetables, and cheese. We combine this quick dressing in our blender, but we could have used our immersion blender or, even more simply, a small plastic container with a lid. The blender quickly creates a creamy-looking dressing, which is especially useful when using some of the dressing immediately. The dressing will keep in the refrigerator for about a week, making it a wonderful weekend dressing that can be enjoyed throughout the week. Chopped shallots or garlic would be a nice addition. Originally served as part of White Truffle Oil, eh?.
Ingredients
- 1 teaspoon Dijon mustard
- 2 tablespoons sherry wine vinegar
- salt & pepper
- 6 tablespoons extra-virgin olive oil
Instructions
In our blender we put the mustard, sherry vinegar, a small pinch of salt and freshly ground pepper, and the oil. We blend to combine and taste for salt and pepper on a piece of lettuce, adjusting as desired. We store in a resealable plastic container in the fridge. If necessary, it is easy to shake to combine when preparing salad.