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Sherry Vinaigrette
I found myself stirring this dressing for the tenth time last month, realizing it had quietly taken over my salad routine. The balance of sharp sherry vinegar and sweet honey creates a glossy emulsion that clings to everything from bitter arugula to roasted root vegetables.
Ingredients
Method
- Place the minced shallot, grated garlic, honey, Dijon mustard, sherry vinegar, salt, and pepper in a small bowl. Let this mixture sit for 5 minutes to allow the harsh edges of the raw aromatics to mellow.
- Whisk vigorously while slowly drizzling in the olive oil until the dressing is fully emulsified and slightly thickened. It should coat the back of a spoon.
- Taste and adjust seasoning with more salt or vinegar if needed. The vinaigrette should be bright but balanced, not overly sharp. Use immediately over tossed salads or store in an airtight container in the refrigerator for up to two weeks. Shake well before using as it may separate slightly while chilling.
Nutrition
Notes
The trick is letting the minced shallot sit in the acid before whisking; it mellows out completely, leaving only a subtle backbone without any harsh bite. It comes together in under five minutes and keeps for weeks in the fridge, making it an indispensable staple for whatever greens are staring back at me from the crisper drawer.
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